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🍽️ Crispy Cod with Mint and Lentil Salad

515 kcal · 30 min · 4 servings

Crispy Cod with Mint and Lentil Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the cod fillet overnight in the refrigerator.
  2. 2. Bring about 2 liters of water to a boil in a pot and cover it.
  3. 3. Wash the cucumber thoroughly and trim the ends.
  4. 4. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.
  5. 5. Cut the cucumber into small cubes.
  6. 6. Wash the herbs and shake them dry.
  7. 7. Pluck the leaves from the stems and chop them roughly.
  8. 8. Add 2 tablespoons of vinegar and the red lentils to the boiling water.
  9. 9. Cook the lentils for about 9 to 10 minutes until al dente.
  10. 10. Drain the lentils in a sieve.
  11. 11. Rinse the lentils briefly and let them drain well.
  12. 12. Cut the lemon into 8 wedges.
  13. 13. Mix 5 tablespoons of vinegar, 4 tablespoons of olive oil, salt, pepper, and sugar in a bowl.
  14. 14. Add the cucumber cubes, lentils, and herbs to the marinade.
  15. 15. Place 2 tablespoons of flour on a flat plate.
  16. 16. Rinse the cod fillet under cold water.
  17. 17. Pat the fish dry with a kitchen towel.
  18. 18. Cut the fillet in half if necessary.
  19. 19. Season the cod on both sides with salt and pepper.
  20. 20. Coat the fish in the flour until lightly covered.
  21. 21. Heat 4 tablespoons of oil in a pan over medium heat.
  22. 22. Fry the fish for about 3 to 4 minutes on each side.
  23. 23. Remove the pan from the heat.
  24. 24. Let the cod fillets rest in the hot pan for another 2 minutes.
  25. 25. Remove the fillets from the pan.
  26. 26. Let them drain briefly on a kitchen towel.
  27. 27. Serve the lentil salad alongside the fish.
  28. 28. Garnish the dish with the lemon wedges.
  29. 29. Bon appétit!

Nutrition per serving