Ingredients for 4 persons:
800 g cod fillet (alternatively cod)
1 bunch parsley
½ bunch tarragon
40 g soft butter
50 g breadcrumbs
1 egg white (M)
salt
pepper from the mill
100 g cherry tomatoes
For the puree:
1 onion
2 tablespoons butter
450 g frozen peas
150 ml vegetable broth (instant)
salt, pepper
Preparation:
1. Rinse cod fillet, pat dry and divide into 4 portions. Rinse herbs, shake dry and chop finely. Mix butter with breadcrumbs, herbs and egg white. Season with salt and pepper.
2. Season cod fillets with a little salt and pepper. Place in an ovenproof dish and place the herb mixture on top. Rinse the tomatoes, cut in half, place on top and press down lightly. Bake in a preheated oven at 200 degrees (gas: Level 3-4, convection oven: 180 degrees) for about 15 minutes.
3. For the puree, peel and dice the onion. Heat butter in a pot. Sauté onion in it. Add peas and vegetable broth and cook the peas for about 15 minutes until soft. Puree peas with the hand blender. Season with salt and pepper. Serve the cod fillet together with the pea puree.
Preparation time approx. 40 minutes
Nutritional valus per serving approx.:
Calories: 425
joules: 1775
Protein: 48,3 g
Fat: 14,4 g
Carbohydrates: 24 g
(FoodCentrale by ddp images)
