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🍽️ Crispy Cod Fillets with Spicy Pepper Mix
260 kcal · 30 min · 4 servings
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Ingredients
- 2 onions
- 1 red bell pepper
- 1 green bell pepper
- 1 tbsp rapeseed oil
- salt
- pepper
- 1 pinch ground cumin
- 0.5 tsp cayenne pepper
- 720 g cod fillet (4 cod fillets)
- 4 tbsp spelt flour Type 1050
- 2 tbsp olive oil
- 4 sprigs coriander
- 3 sprigs dill
- 1 lime
Instructions
- 1. Peel the onions.
- 2. Dice the onions finely.
- 3. Halve the bell peppers.
- 4. Remove the seeds from the bell peppers.
- 5. Wash the bell peppers.
- 6. Cut the bell peppers into small cubes.
- 7. Heat the rapeseed oil in a pan.
- 8. Add the onions and pepper cubes to the hot pan.
- 9. Sauté the vegetables for 3 to 4 minutes.
- 10. Season the vegetables with salt.
- 11. Season the vegetables with pepper.
- 12. Season the vegetables with cumin.
- 13. Season the vegetables with cayenne pepper.
- 14. Keep the vegetables warm.
- 15. Rinse the cod fillets.
- 16. Pat the cod fillets dry with kitchen paper.
- 17. Season the cod fillets with salt.
- 18. Season the cod fillets with pepper.
- 19. Place the flour on a flat plate.
- 20. Coat the cod fillets in the flour.
- 21. Gently shake off any excess flour from the fillets.
- 22. Heat the olive oil in a non-stick pan.
- 23. Fry the cod fillets in the pan.
- 24. Fry the fillets for 3 to 4 minutes on each side until golden brown.
- 25. Wash the coriander.
- 26. Wash the dill.
- 27. Shake the herbs dry.
- 28. Pluck the coriander leaves.
- 29. Pluck the dill tips.
- 30. Chop the herbs roughly.
- 31. Fold the herbs into the warm pepper mixture.
- 32. Halve the lime.
- 33. Squeeze the juice from one lime half.
- 34. Cut the remaining lime into wedges.
- 35. Warm the plates.
- 36. Plate the cod fillets.
- 37. Add the pepper mixture to the fillets.
- 38. Drizzle the dishes with lime juice.
- 39. Garnish the dishes with lime wedges.
- 40. Serve the fried cod fillet immediately.
Nutrition per serving
- kcal: 260
- Protein: 38 g · Fett/Fat: 8 g · Carbs: 8 g