• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. kg prepared cod - 4

  2. 1 bunch of green asparagus, finely sliced on angle

  3. 24 pieces of potato gnocchi

  4. 12 caperberries

  5. 1 Spanish onion finely sliced

  6. half cup continental parsley (picked)

  7. 1 tablespoon salted baby capers (washed)

  8. 200 ml lemon oil

  9. 150 ml fish stock

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place cod in hot pan and sear both sides- about 1 min each side.

  2. Place in preheated hot oven 230C for 8- 10 minutes Sauce:

  3. Place 100mil of lemon oil, fish stock, and all other ingredients, except potato gnocchi, into saucepan. Warm on low heat, meanwhile cook potato gnocchi by placing in simmering salted water. Potato gnocchi is cooked when it floats to the surface. Place potato gnocchi in saucepan with rest of ingredients and simmer for 1 minutes, remove fish from oven, spoon potato gnocchi and sauce over fish and drizzle remaining lemon oil over the top.


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