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Almond-Crusted Cod with Roasted Red Potatoes and Asparagus
2018-06-08
https://www.metro.ca/userfiles/image/recipes/morue-croute-amandes-pommes-de-terre-rouge-roties-asperges-10827.jpg
PT20M
PT30M
PT50M
Preheat oven to 400°F.Thinly slice potatoes.Remove ends of asparagus.Finely chop almonds.Mix almonds with panko.Cut the lemon into wedges.Add potato slices and asparagus to a bowl and toss with 1/3 olive oil, salt and pepper.Place potatoes on a baking tray lined with parchment paper and in the oven and bake for 20 minutes or until soft.Add asparagus and bake for 5 minutes more.Prepare the fish:Prepare a bowl with the flour, another with the egg and a last one with the panko mixture.Season the fish with salt and pepper, then dredge in flour.Dip in the egg and then in the panko-almond mixture.Heat remaining oil in a wide skillet over medium heat.Fry the fish for about 2 to 3 minutes per side, using a slotted fish spatula to turn over.Place on paper towel to absorb excess oïl.Serve it immediately alongside the vegetables and garnish with parsley and lemon wedges.Source: Missfresh.com
2
5
1
5
5
1/4 cup (60 mL) almonds
200 g asparagus
1 lemon
1/2 cup (125 mL) unbleached flour
2 cod fillet
3 Tbsp. (45 mL) olive oil
1 eggs
1/2 cup (125 mL) panko bread crumbs
4 g parsley
350 g red potatoes
Almond-Crusted Cod with Roasted Red Potatoes and Asparagus
2
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)almonds
-
200 g
asparagus
-
1
lemon
-
1/2 cup
(125 mL)unbleached flour
-
2
cod fillet
-
3 Tbsp.
(45 mL)olive oil
-
1
eggs
-
1/2 cup
(125 mL)panko bread crumbs
-
4 g
parsley
-
350 g
red potatoes
Preparation
Preheat oven to 400°F.
Thinly slice potatoes.
Remove ends of asparagus.
Finely chop almonds.
Mix almonds with panko.
Cut the lemon into wedges.
Add potato slices and asparagus to a bowl and toss with 1/3 olive oil, salt and pepper.
Place potatoes on a baking tray lined with parchment paper and in the oven and bake for 20 minutes or until soft.
Add asparagus and bake for 5 minutes more.
Prepare the fish:
Prepare a bowl with the flour, another with the egg and a last one with the panko mixture.
Season the fish with salt and pepper, then dredge in flour.
Dip in the egg and then in the panko-almond mixture.
Heat remaining oil in a wide skillet over medium heat.
Fry the fish for about 2 to 3 minutes per side, using a slotted fish spatula to turn over.
Place on paper towel to absorb excess oïl.
Serve it immediately alongside the vegetables and garnish with parsley and lemon wedges.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
