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🍽️ Tender Cod with Spicy Lime Sauce and Olive Dip

442 kcal · 30 min · 4 servings

Ingredients

• 800 g Norwegian skrei fillet skinless and boneless (winter cod; alternatively Norwegian cod)
• salt
• 1 shallot
• 2 garlic cloves
• 4 tbsp butter
• 1 red chili pepper
• 200 ml fish broth
• 100 ml dry white wine
• 0.5 lime leaf
• 1 passion fruit
• 2 tbsp crème fraîche
• 1 tbsp roux
• salt
• pepper
• 125 g black olives
• 2 anchovy fillets (canned)
• 2 tsp capers
• 4 tbsp olive oil
• pepper
• 2 sprigs parsley

Instructions

1. 1. Roughly chop the olives, anchovies, and capers.
2. 2. Place the chopped ingredients into a bowl.
3. 3. Blend the mixture until it is smooth.
4. 4. Stir in olive oil gradually until a creamy paste forms.
5. 5. Fold in the chopped parsley.
6. 6. Season the tapenade with pepper.
7. 7. Peel the shallots and garlic.
8. 8. Dice the shallots and garlic finely.
9. 9. Cut the chili pepper in half lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Finely chop the chili pepper.
12. 12. Melt half of the butter in a pot.
13. 13. Sauté the shallots, garlic, and chili until translucent over medium heat.
14. 14. Pour in the fish stock and wine.
15. 15. Bring the sauce to a boil.
16. 16. Simmer the sauce uncovered for 8 to 10 minutes until it thickens slightly.
17. 17. Finely grate the lime zest.
18. 18. Squeeze the juice from the lime.
19. 19. Squeeze the passion fruit.
20. 20. Stir crème fraîche and roux (a butter-flour mixture) into the sauce.
21. 21. Add the lime zest to the sauce.
22. 22. Strain the lime and passion fruit juices into the sauce.
23. 23. Warm the sauce through without boiling it again.
24. 24. Stir in the remaining butter.
25. 25. Season the sauce with salt and pepper.
26. 26. Fill a large pot with enough water to fully submerge the fish later.
27. 27. Salt the water generously (3 tablespoons of salt per liter).
28. 28. Rinse the cod fillets.
29. 29. Pat the fillets dry.
30. 30. Add the fish to the boiling water.
31. 31. Cook the fish for about 8 to 10 minutes depending on the thickness of the fillets.
32. 32. Do not let the water boil vigorously.
33. 33. Carefully lift the fish fillets out of the water.
34. 34. Let the fillets drain briefly.
35. 35. Plate the cod on warmed plates.
36. 36. Top with the chili-lime sauce.
37. 37. Serve the tapenade on the side.

Nutrition per serving

• kcal: 442
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 6 g