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🍽️ Cod with Savoy Cabbage and Potatoes

356 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes (mainly waxy)
• 500 g small pointed cabbage (1 small pointed cabbage)
• 1 onion
• 6 tbsp oil
• salt
• pepper from the mill
• 1 pinch ground cumin
• 750 ml clear broth (ready-made product)
• 500 g cod fillet
• some flour
• a few drops lemon juice
• 1 box cress

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes.
3. 3. Halve the savoy cabbage and remove the hard core.
4. 4. Rinse the savoy cabbage.
5. 5. Cut the savoy cabbage into bite-sized pieces.
6. 6. Peel the onion and dice it into small cubes.
7. 7. Heat two tablespoons of oil in a pot.
8. 8. Sauté the onions and potato slices briefly.
9. 9. Add the savoy cabbage and sear it briefly.
10. 10. Season the mixture with salt, pepper, and cumin.
11. 11. Pour in the broth.
12. 12. Let the pot cook covered for 30 minutes.
13. 13. Rinse the cod and pat it dry.
14. 14. Cut the cod into bite-sized pieces.
15. 15. Lightly dust the fish pieces with flour.
16. 16. Heat the remaining oil in a pan.
17. 17. Fry the cod on all sides for 3 to 4 minutes until golden brown.
18. 18. Season the fish with salt and pepper.
19. 19. Drizzle the fish with a few drops of lemon juice.
20. 20. Add the cod to the vegetable broth.
21. 21. Let the fish steep in the broth for 1 to 2 minutes.
22. 22. Taste the dish one last time and adjust seasoning if needed.
23. 23. Trim the cress.
24. 24. Serve the pot with savoy cabbage and potatoes sprinkled with cress.

Nutrition per serving

• kcal: 356
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 23 g