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🍽️ Fried Cod on Orange Cabbage with Avocado Cream

520 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Onions, yellow 1 pc.
• Oranges 4 pc.
• Lemons 1 pc.
• Spring onions 0.5 bunch
• Cabbage, white 1 pc.
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Avocado 1 pc.
• sour cream 150 g
• Sugar pinch
• Dill, fresh 10 g
• Butter 2 tbsp

Instructions

1. 1. Thaw the cod overnight in the fridge.
2. 2. Halve the onion and peel it.
3. 3. Dice the onion finely.
4. 4. Wash the oranges thoroughly.
5. 5. Zest about one teaspoon of orange peel.
6. 6. Halve the oranges.
7. 7. Squeeze the juice from the oranges.
8. 8. Wash the lemon.
9. 9. Halve the lemon.
10. 10. Squeeze the juice from the lemon.
11. 11. Wash the spring onions.
12. 12. Dry the spring onions.
13. 13. Trim the roots of the spring onions.
14. 14. Slice the spring onions into rings.
15. 15. Quarter the cabbage.
16. 16. Remove the core from the cabbage.
17. 17. Slice the cabbage into strips.
18. 18. Heat the oil in a pot over high heat.
19. 19. Sauté the onions with the cabbage for about two minutes.
20. 20. Season the mixture with salt.
21. 21. Season the mixture with pepper.
22. 22. Add the orange zest.
23. 23. Deglaze the pan with the orange juice.
24. 24. Cover the pot.
25. 25. Let the mixture simmer on low heat for about 15 minutes.
26. 26. Halve the avocado.
27. 27. Remove the pit of the avocado.
28. 28. Scoop the flesh of the avocado out of the skin with a spoon.
29. 29. Place the flesh in a bowl.
30. 30. Mash the flesh with a fork.
31. 31. Mix the mashed flesh with the sour cream.
32. 32. Season the avocado cream with salt.
33. 33. Season the avocado cream with pepper.
34. 34. Add sugar to the avocado cream.
35. 35. Add lemon juice to the avocado cream.
36. 36. Wash the dill.
37. 37. Dry the dill.
38. 38. Remove the thick stems from the dill.
39. 39. Fold the dill into the avocado cream.
40. 40. Rinse the cod.
41. 41. Pat the cod dry.
42. 42. Season the cod with salt.
43. 43. Season the cod with pepper.
44. 44. Season the cod with lemon juice.
45. 45. Melt the butter in a pan over high heat.
46. 46. Fry the cod for about five minutes until golden brown.
47. 47. Remove the cod from the pan.
48. 48. Taste the orange cabbage.
49. 49. Add the spring onions.
50. 50. Serve the orange cabbage alongside the cod and avocado cream.

Nutrition per serving

• kcal: 520
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 30 g