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🍽️ Crispy Cod with Orange Spinach

342 kcal · 30 min · 4 servings

Ingredients

• 400 g young leaf spinach
• 4 oranges
• 1 onion
• 1 garlic clove
• 1 tbsp rapeseed oil
• 100 ml classic vegetable broth
• 4 cod fillets (with skin; 180 g each, alternatively catfish or pollock fillets)
• salt
• pepper
• 45 g spelt flour Type 630 (3 tbsp)
• 1 tbsp olive oil
• 1 tbsp yogurt butter
• 3 sprigs lemon verbena
• 1 tsp liquid honey

Instructions

1. 1. Thoroughly wash the spinach leaves in cold water.
2. 2. Spin the spinach dry or pat it with kitchen paper.
3. 3. Peel the oranges thickly until only the fruit flesh remains.
4. 4. Carefully cut the orange flesh segments out of the membranes.
5. 5. Catch the released orange juice in a bowl.
6. 6. Peel the onion and the garlic.
7. 7. Dice the onion and garlic very finely.
8. 8. Heat the rapeseed oil in a pot.
9. 9. Sauté the onions and garlic in the oil until they are translucent.
10. 10. Measure out 250 milliliters of the orange juice.
11. 11. Add the measured orange juice and the vegetable broth to the pot.
12. 12. Let the sauce reduce on low heat until it has about half its original volume.
13. 13. Rinse the cod fillets under running water.
14. 14. Pat the fish fillets completely dry with kitchen paper.
15. 15. Season the fillets with salt and pepper.
16. 16. Put the flour on a flat plate.
17. 17. Press the fish fillets into the flour with the skin side down.
18. 18. Lightly shake off the excess flour from the fish.
19. 19. Heat the olive oil in a non-stick pan.
20. 20. Fry the fish fillets first for 4 to 5 minutes on the skin side over medium heat.
21. 21. Turn the fillets once.
22. 22. Turn off the heat and let the fish finish cooking in the pan for another 2 to 3 minutes.
23. 23. Keep the finished fish fillets warm.
24. 24. Melt the butter in another pot.
25. 25. Add the dry spinach to the melted butter.
26. 26. Let the spinach wilt and season it with salt and pepper.
27. 27. Wash the lemon verbena and shake it dry.
28. 28. Pluck the leaves off the stems.
29. 29. Chop the lemon verbena leaves roughly with a large knife.
30. 30. Add the orange flesh pieces to the orange sauce.
31. 31. Add the chopped lemon verbena to the sauce.
32. 32. Taste the sauce and adjust with salt, pepper, and honey.
33. 33. Plate the cod fillets.
34. 34. Serve the fish with the orange sauce and the spinach.

Nutrition per serving

• kcal: 342
• Protein: 41 g · Fett/Fat: 10 g · Carbs: 19 g