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🍽️ Herb-Roasted Cod Rolls with Asparagus

306 kcal · 30 min · 4 servings

Ingredients

• 1 handful fresh herbs (e.g. chervil and dill)
• 4 tbsp breadcrumbs
• 0.5 tsp lemon zest
• 4 plaice fillets (approx. 180 g each)
• salt
• pepper (from the mill)
• olive oil
• 1 kg green asparagus
• 75 ml vegetable broth
• 1 tbsp butter
• pink peppercorns (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Rinse the herbs under cold water. Shake off excess water, pick the leaves off the stems, and chop them finely.
3. 3. Mix the chopped herbs, breadcrumbs, and lemon zest together in a bowl.
4. 4. Cut the cod fillets in half lengthwise. Rinse the fish pieces and pat them dry with kitchen paper.
5. 5. Season the fish halves on both sides with salt and pepper.
6. 6. Sprinkle the fish pieces lightly with the herb mixture. Ensure they are not completely covered.
7. 7. Roll the fish pieces tightly. Secure the rolls with toothpicks.
8. 8. Place the fish rolls in a greased baking dish or on a baking sheet. Drizzle them with a little oil.
9. 9. Bake the cod in the oven for 8 to 10 minutes until golden brown.
10. 10. Peel the bottom third of the asparagus stalks. Cut the stalks in half lengthwise.
11. 11. Heat 2 tablespoons of oil in a pan. Sauté the asparagus for 1 to 2 minutes and season with salt.
12. 12. Deglaze the asparagus with the broth. Cover the pan and simmer the asparagus for about 5 minutes until tender.
13. 13. Remove the lid. Stir in the cold butter until it has melted.
14. 14. Divide the asparagus among the plates.
15. 15. Remove the toothpicks from the fish rolls. Place the cod on top of the asparagus.
16. 16. Garnish the dish with pink peppercorns and serve. Serve with potatoes on the side if desired.

Nutrition per serving

• kcal: 306
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 13 g