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🍽️ Crunchy Cod with Chard in the Oven

403 kcal · 30 min · 4 servings

Ingredients

• 400 g small cod fillets (4 small cod fillets)
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tsp curry
• salt
• cayenne pepper
• 400 g chard
• 2 tbsp oil
• 100 g shrimp
• 100 g sour cream
• 1 egg yolk
• 4 tbsp rolled oats
• oil (for the dish)

Instructions

1. 1. Rinse the cod fillets under running water and pat them dry with a kitchen towel.
2. 2. Whisk soy sauce, vinegar, curry powder, salt, and cayenne pepper together in a small bowl to make a marinade.
3. 3. Coat the fish fillets thoroughly with the marinade.
4. 4. Let the fish fillets marinate for 20 minutes.
5. 5. Wash the chard and separate the tough stems from the leaves.
6. 6. Cut the chard stems into thin strips.
7. 7. Roughly chop the chard leaves.
8. 8. Heat oil in a pan and briefly sauté the chard stems.
9. 9. Simmer the stems covered for 5 to 10 minutes until they are tender-crisp.
10. 10. Add the wet chard leaves to the pan.
11. 11. Season with salt and cayenne pepper.
12. 12. Cook the leaves for 1 more minute.
13. 13. Let the chard mixture cool down completely.
14. 14. Preheat the oven to 225 degrees.
15. 15. Place the cooled chard into a greased baking dish.
16. 16. Let the marinated cod fillets drain.
17. 17. Place the fish fillets on top of the chard in the dish.
18. 18. Sprinkle the shrimp over the fish fillets.
19. 19. Whisk sour cream, egg yolk, oat flakes, and 1 tablespoon of the marinade together in a bowl.
20. 20. Let the mixture sit for 5 minutes to swell.
21. 21. Distribute the oat mixture evenly over the fish fillets.
22. 22. Bake the gratin in the center of the oven with convection at 200 degrees for 12 to 15 minutes.
23. 23. Remove the dish from the oven when the surface is lightly browned.

Nutrition per serving

• kcal: 403
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 11 g