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🍽️ Steamed Cod with Herb Filling and Potatoes

484 kcal · 30 min · 4 servings

Ingredients

• 600 g small, new potatoes
• salt
• 6 spring onions
• 1 handful parsley
• 1 handful chervil
• 2 sprigs dill
• 1 tbsp ground almond kernels
• 2 tbsp grated parmesan
• 6 tbsp olive oil
• 1 drop lemon juice
• pepper
• 4 cod fillets (approx. 160 g each)
• 100 ml dry white wine

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 20 minutes until they are tender.
4. 4. Wash the spring onions under running water.
5. 5. Remove the green tops of the spring onions.
6. 6. Finely chop the white parts of the spring onions.
7. 7. Wash the herbs under running water.
8. 8. Shake the herbs dry.
9. 9. Pluck the leaves from the herb stems.
10. 10. Finely chop the herbs.
11. 11. Mix the chopped spring onions, herbs, almonds, and Parmesan in a bowl.
12. 12. Add 2 tablespoons of oil to the mixture.
13. 13. Season the filling with lemon juice, salt, and pepper.
14. 14. Rinse the cod under running water.
15. 15. Pat the fish dry with a kitchen towel.
16. 16. Place the fish flesh-side up on your work surface.
17. 17. Spread the herb filling over the fish.
18. 18. Fold the fish together.
19. 19. Secure the fish with toothpicks.
20. 20. Grease a steamer insert.
21. 21. Place the fish in the greased steamer insert.
22. 22. Season the fish with salt and pepper.
23. 23. Drizzle the fish with 1 tablespoon of oil.
24. 24. Bring water in a pot to a boil.
25. 25. Place the steamer insert with the fish over the boiling water.
26. 26. Cover the pot with a lid.
27. 27. Steam the fish for 8 to 10 minutes until cooked through.
28. 28. Heat 2 tablespoons of oil in a pan.
29. 29. Sauté the green tops of the spring onions in the hot oil briefly.
30. 30. Deglaze the onions with wine.
31. 31. Let the sauce simmer slightly.
32. 32. Season the sauce with salt and pepper.
33. 33. Halve the cooked potatoes, if desired.
34. 34. Toss the potatoes in the remaining oil in the pan.
35. 35. Season the potatoes with salt and pepper.
36. 36. Remove the toothpicks from the fish.
37. 37. Serve the fish with the spring onions and potatoes.

Nutrition per serving

• kcal: 484
• Protein: 42 g · Fett/Fat: 21 g · Carbs: 27 g