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🍽️ Braised Cod with Savoy Cabbage and Carrots

324 kcal · 30 min · 4 servings

Ingredients

• 1 handful Parsley (5 g)
• 2 tbsp Capers (30 g; jar)
• 1 Clove of garlic
• 0.5 Organic lemon (zest)
• 1 Onion
• 600 g Pointed cabbage (1 small pointed cabbage)
• 4 Carrots
• 1 Organic orange
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• Paprika powder
• 4 Cod fillets (150 g each)

Instructions

1. 1. Wash the parsley and shake it dry.
2. 2. Pluck the parsley leaves from the stems.
3. 3. Drain the capers.
4. 4. Peel the garlic.
5. 5. Dice the garlic roughly.
6. 6. Finely chop the parsley leaves, capers, and garlic.
7. 7. Set the mixture aside under a lid.
8. 8. Peel the onion.
9. 9. Halve the onion.
10. 10. Cut the onion into strips.
11. 11. Remove the outer leaves and the hard core from the savoy cabbage.
12. 12. Cut the savoy cabbage into strips about 2 cm wide.
13. 13. Clean the carrots.
14. 14. Peel the carrots.
15. 15. Slice the carrots diagonally.
16. 16. Rinse the orange under hot water.
17. 17. Pat the orange dry.
18. 18. Grate 2 teaspoons of fine orange zest.
19. 19. Squeeze the juice from the orange.
20. 20. Heat 2 tablespoons of oil in a pot.
21. 21. Sauté the onion, savoy cabbage, and carrots in it over medium heat for 3 minutes.
22. 22. Add the orange juice and orange zest.
23. 23. Season the mixture with salt, pepper, and paprika powder.
24. 24. Simmer the vegetables covered over medium heat for approx. 8 minutes.
25. 25. Rinse the cod fillets.
26. 26. Pat the cod fillets dry.
27. 27. Salt and pepper the cod fillets.
28. 28. Heat the remaining oil in a frying pan.
29. 29. Fry the cod fillets on both sides for 5–7 minutes over medium heat.
30. 30. Plate the fish with the vegetables.
31. 31. Sprinkle the dish with the parsley mixture.

Nutrition per serving

• kcal: 324
• Protein: 41 g · Fett/Fat: 10 g · Carbs: 17 g