🍽️ Tender Cod with Cucumber-Dill Sauce

Name: Tender Cod with Cucumber-Dill Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Cod fillet (2 Cod fillets); 1 Lemon; Salt; Pepper; 690 g small cooking cucumber (3 small cooking cucumbers); 2 Spring onions; 1 bunch Dill; 1 tbsp Olive oil; 1 Bay leaf; 2 tsp Mustard; 70 ml classic vegetable broth; 150 g Yogurt (1.5% fat)

302 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Cod fillet (2 Cod fillets)
1 Lemon
Salt
Pepper
690 g small cooking cucumber (3 small cooking cucumbers)
2 Spring onions
1 bunch Dill
1 tbsp Olive oil
1 Bay leaf
2 tsp Mustard
70 ml classic vegetable broth
150 g Yogurt (1.5% fat)

Instructions

1. Rinse the cod fillets under running water.
2. Then pat the fillets completely dry with kitchen paper.
3. Rinse the lemon under hot water and dry it thoroughly.
4. Grate the fine zest of the lemon finely.
5. Cut the lemon in half.
6. Squeeze the juice from the half lemon.
7. Drizzle the fish fillets with half of the lemon juice.
8. Season the fish with salt and pepper.
9. Wash the cucumbers thoroughly.
10. Peel the cucumbers completely.
11. Halve the cucumbers lengthwise using a large knife.
12. Remove the seeds from the cucumber halves with a spoon.
13. Slice the cucumbers into rounds about 1 cm thick.
14. Clean the spring onions.
15. Wash the spring onions.
16. Slice the spring onions into thin rings.
17. Wash the dill.
18. Shake the dill dry.
19. Pluck the dill leaves from the stems.
20. Finely chop the dill.
21. Heat the oil in a non-stick pan.
22. Sauté the onions and cucumbers in it for about 1 minute while stirring.
23. Season the vegetables with salt and pepper.
24. Stir in the bay leaf.
25. Add 1 teaspoon of mustard.
26. Stir in the remaining lemon juice.
27. Transfer the vegetable mixture into a baking dish.
28. Place the cod fillets on top of the vegetables.
29. Sprinkle half of the chopped dill over the fish.
30. Pour the broth over it.
31. Seal the dish tightly with aluminum foil.
32. Preheat the oven to 180 °C (fan 160 °C, gas mark 2–3).
33. Cook the fish in the preheated oven for about 35 minutes.
34. Place the yogurt in a small bowl.
35. Add the remaining dill to the yogurt.
36. Add the remaining mustard to the yogurt.
37. Add the grated lemon zest to the yogurt.
38. Mix the yogurt ingredients well.
39. Season the yogurt sauce with salt and pepper to taste.
40. Plate the fish fillet with the cucumbers.
41. Serve the yogurt sauce alongside.

Nutrition per serving

kcal: 302
Protein: 37 g · Fett/Fat: 8 g · Carbs: 17 g