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🍽️ Crispy Cod with Potato Wedges & Savoy Cabbage Slaw

525 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Potatoes, mostly waxy 1 kg
• Garlic cloves 1 pc.
• Thyme, fresh 5 g
• Oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Savoy cabbage 0.5 pc.
• Carrots 2 pc.
• Sugar pinch
• Lemons 1 pc.
• Honey 1 tbsp
• Wheat flour, Type 405 3 tbsp
• Butter 2 tbsp

Instructions

1. 1. Let the cod thaw overnight in the refrigerator.
2. 2. Preheat the oven to 200 degrees Celsius with fan.
3. 3. Wash the potatoes thoroughly.
4. 4. Cut the potatoes into wedges.
5. 5. Peel the garlic.
6. 6. Finely chop the garlic.
7. 7. Rinse the thyme.
8. 8. Shake the thyme dry.
9. 9. Pluck the thyme leaves from the stems.
10. 10. Finely chop the thyme leaves.
11. 11. Line a baking tray with baking paper.
12. 12. Place the potato wedges on the tray.
13. 13. Add the chopped garlic.
14. 14. Add the chopped thyme.
15. 15. Add 2 tablespoons of oil.
16. 16. Season with salt.
17. 17. Season with pepper.
18. 18. Mix everything well.
19. 19. Distribute the potato wedges evenly on the tray.
20. 20. Bake the potato wedges in the oven for about 25 minutes.
21. 21. Halve the Savoy cabbage.
22. 22. Remove the outer leaves of the Savoy cabbage.
23. 23. Remove the core of the Savoy cabbage.
24. 24. Cut the Savoy cabbage into thin strips.
25. 25. Wash the carrots.
26. 26. Peel the carrots.
27. 27. Remove the ends of the carrots.
28. 28. Grate the carrots coarsely.
29. 29. Place the Savoy cabbage and carrots in a bowl.
30. 30. Add salt.
31. 31. Add sugar.
32. 32. Knead the mixture vigorously.
33. 33. Rinse the lemon with hot water.
34. 34. Finely grate about 1 teaspoon of lemon zest.
35. 35. Halve the lemon.
36. 36. Squeeze the juice from the lemon.
37. 37. Add 2 tablespoons of oil to the bowl.
38. 38. Add the lemon juice.
39. 39. Add salt.
40. 40. Add pepper.
41. 41. Add honey.
42. 42. Mix the dressing ingredients well.
43. 43. Rinse the fish.
44. 44. Pat the fish dry with kitchen paper.
45. 45. Place flour on a plate.
46. 46. Add 1 tablespoon of oil to a pan.
47. 47. Add butter.
48. 48. Heat the oil and butter over high heat.
49. 49. Coat the fish in the flour.
50. 50. Salt the fish.
51. 51. Fry the fish on one side for about 2 minutes.
52. 52. Fry the fish on the other side for about 2 minutes.
53. 53. Season the fish with pepper.
54. 54. Garnish the fish with the lemon zest.
55. 55. Take the potato wedges out of the oven.
56. 56. Taste the Savoy cabbage slaw.
57. 57. Plate the Savoy cabbage slaw.
58. 58. Plate the crispy cod.
59. 59. Enjoy your meal!

Nutrition per serving

• kcal: 525
• Protein: 34 g · Fett/Fat: 21 g · Carbs: 54 g