Cod Fillet with Green Asparagus and Roasted Rosemary Potatoes

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people


Cod fillet:

  • 450 g Pacific Cod Fillets TK
  • 2 tbsp Lemon juice
  • 2 tbsp Sunflower oil
  • 2 tbsp Butter
  • 8 big pinches Coarse sea salt from the mill
  • 8 big pinches Colorful pepper from the mill

Green asparagus:

  • 600 g Green asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon

Rosemary Baked Potatoes:

  • 400 g Potatoes (triplets)
  • 2 Branches Rosemary / approx. 2 tbsp chopped / cut
  • 2 tbsp Olive oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tsp Mild curry powder
  • 1 arc Parchment paper

To serve / garnish:

  • 2 Discs Lemon
  • 2 Bit Pineapple
  • 2 Strawberry


Cod fillet:

  • Let the cod fillets thaw in good time, wash thoroughly, pat dry with kitchen paper and fry in a pan with sunflower oil (2 tbsp), butter (2 tbsp) and flour (2 tbsp) dusted on both sides until golden-brown.

Green asparagus:

  • Wash the asparagus, peel the lower third, cut off the ends and cook in water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes and remove.

Rosemary Baked Potatoes:

  • Wash the potatoes thoroughly, rub dry with kitchen paper and cut in half lengthways. Wash rosemary sprigs, pluck the tips off and finely chop / chop (approx. 2 tbsp). Put all ingredients (potato halves, 2 tablespoons of cut / chopped rosemary, 2 tablespoons of olive oil, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and 1 teaspoon of mild curry powder) in a bowl and mix / mix well. Line the baking sheet with parchment paper and place / spread the marinated potato halves, cut face down, on top. Bake in the preheated oven at 200 ° for about 40 minutes. Turn the potato halves halfway through the baking time.

To serve / garnish:

  • Serve the cod fillet with green asparagus and roasted rosemary potatoes, garnished with pineapple strawberries and a lemon wedge.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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