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🍽️ Cod fillets in spicy caper-tomato sauce

320 kcal · 30 min · 4 servings

Ingredients

• 800 g cod fillet
• salt
• pepper (from the mill)
• 0.5 lemon (squeezed)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 kg tomatoes
• 2 tbsp tomato paste
• 200 ml vegetable broth
• 2 tbsp small capers
• 1 clove garlic (chopped)
• 1 tbsp finely chopped oregano
• 1 tbsp finely chopped basil
• 1 tbsp lemon juice
• 4 tbsp sour cream
• oregano

Instructions

1. 1. Drizzle the lemon juice over the cod fillets.
2. 2. Season the fish with salt and pepper.
3. 3. Let the fillets rest for a short while.
4. 4. Blanch the tomatoes briefly with boiling water.
5. 5. Shock the tomatoes with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Quarter the tomatoes.
8. 8. Remove the seeds.
9. 9. Dice the flesh into small cubes.
10. 10. Place the tomato cubes in a pot.
11. 11. Add the tomato paste.
12. 12. Pour in the vegetable broth.
13. 13. Finely chop the garlic.
14. 14. Add the chopped garlic to the pot.
15. 15. Sprinkle the oregano over the mixture.
16. 16. Add the basil.
17. 17. Season the sauce with salt and pepper.
18. 18. Add a little lemon juice.
19. 19. Simmer the sauce for five minutes.
20. 20. Stir the capers into the finished sauce.
21. 21. Pat the cod fillets dry with a kitchen towel.
22. 22. Heat the butter and oil in a pan.
23. 23. Fry the cod fillets on each side for two to three minutes until golden brown.
24. 24. Place the fillets on the plates.
25. 25. Pour the caper-tomato sauce over the fish.
26. 26. Drizzle a little sour cream over the portions.
27. 27. Garnish the dish with oregano.
28. 28. Serve the dish with saffron rice.

Nutrition per serving

• kcal: 320
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 9 g