John Myers
Contents
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Ingredients
Cod fillets:
- 2 Cod fillets à 145 g
- 1 tbsp Lemon juice
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Flour
- 2 tbsp Olive oil
- 1 tbsp Butter
Paprika-green onion-vegetables:
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 200 g
- 1 Onions approx. 250 g
- 2 Garlic cloves
- 1 Small red chilli pepper
- 1 piece Ginger about the size of a walnut
- 2 tbsp Olive oil
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tsp Mild curry powder
- 1 tsp 5 spice powder
Instructions
Cod fillets:
- Wash the cod fillets, pat dry with kitchen paper, drizzle with lemon juice and let stand for about 10 minutes. Season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Flour both sides and fry in a pan with olive oil (2 tbsp) and butter (1 tbsp) for about 2-3 minutes on each side.
Paprika-green onion-vegetables:
- Clean and wash the peppers and cut into small diamonds. Peel and halve the vegetable onion, cut into wedges and assemble. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat olive oil (2 tbsp) in a pan and first fry the garlic clove cubes with the ginger cubes and chilli pepper cubes in it / stir fry, add the onion wedges and then the pepper diamonds and fry / stir fry. Deglaze with the sweet soy sauce (1 teaspoon) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), mild curry powder (1 teaspoon) and 5 spice powder (1 teaspoon). Let everything simmer for a few minutes.
Serve:
- Divide the vegetables on 2 plates, place the cod fillet on top and serve drizzled with the gravy.
