Ingredients for 4 people:
2 slices white bread
1 untreated lemon
1 small sprig of rosemary
1/2 bunch lemon balm
2 stalks parsley
1 egg yolk (M)
1 kg cod fillet
Salt, ground pepper
6 tbsp olive oil
500 g tomatoes
1 onion
1 box of cress
2 tbsp red wine vinegar
Preparation:
1. Remove the crusts from the white bread and crumble finely. Wash the lemon in hot water, rub dry and grate the peel. Rinse the herbs, shake dry and chop. d crumbs, lemon zest, herbs and egg yolk.
2. Rinse the fish fillets in cold water and pat dry. Sprinkle with lemon juice. Season with salt and pepper and place in a shallow baking dish. Sprinkle with the herb crumbs and drizzle 2 tablespoons oil over the top. Bake in a preheated oven (electric oven: 200°C, gas mark 3-4, fan oven: 180°C) for approx. 15 minutes.
3. Rinse the tomatoes and cut into eighths. Peel and dice the onion. Cut off the cress. Mix the remaining olive oil and vinegar. Season with salt and pepper. Mix the tomatoes, onions, cress and vinaigrette. Serve the fish fillets with the tomato salad.
Serve with boiled potatoes.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 400
Joule: 1690
Protein: 47 g
Fat: 19 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
