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Cod fillet with summer pasta
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 469
  • Fat about 1g
  • Carbohydrates about 49g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 3 tbsp almond, coarsely chopped
  • 250 g pasta (z.B. Fine Food Pici)
  • salted water, boiling
  • 4 Royal cod fillets (MSC) (each approx. 150 g)
  • 0.5 tsp salt
  • oil, for frying
  • a little pepper
  • 0.5 bunch tarragon, finely chopped
  • oil for frying
  • 40 g capers, drained
  • 1 fennel (approx. 300 g)
  • 1 organic lemon, use grated zest and 1/2 tbsp of juice
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And that's how it's done
And that's how it's done
Without adding any oil, toast the almonds in an uncoated frying pan until golden brown, remove and set aside.
Cook the pasta in salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.
Season the fish. Heat the oil in a frying pan, fry the fish for approx. 3 mins. on each side, add the tarragon half way through. Remove, keep warm.
Heat the oil in the same pan, stir fry the capers and fennel for approx. 3 mins. Add the cooking water, lemon zest and juice. Stir in the pasta and heat gently. Serve the pasta and fish together, sprinkle with the almonds.

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