Cod fillet with quinoa breading

Ingredients for 2 servings:

• 260 g cod fillet(s) in blocks, frozen
• 25 g quinoa, cooked
• 20 g breadcrumbs
• salt and pepper
• 3 tbsp flour
• 1 egg(s), beaten
• 2 tbsp clarified butter
• 280 g asparagus, green
• 100 g carrot(s), peeled
• 100 g potatoes, cooked, peeled
• 70 g leek, washed
• 2 tbsp rapeseed oil
• 70 ml vegetable stock
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tbsp herbs (8 herb mix, frozen)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

delicious with carrot and asparagus vegetables

Mix the cooled quinoa with the breadcrumbs and season with pepper and salt. Rinse the fillet blocks with cold water, pat dry, coat in flour, dip in the egg, and coat with the quinoa-breadcrumb mixture. Fry on both sides in hot clarified butter until crispy. Remove the ends of the asparagus spears, cut the spears into 6 cm long pieces, and halve them lengthwise. Cut the carrots diagonally into thin slices, the leek into wide rings, and the potatoes into small cubes. Heat the oil and fry the asparagus and carrots vigorously for 4-5 minutes, turning several times, then deglaze with the stock. Add the leek and potatoes and cook over low heat for about 4 minutes until al dente. Season with lime zest and juice, herbs, pepper, and salt.