Cod with Herb Crust

Ingredients

• 1 red bell pepper
• 2 shallots
• 1 Garlic clove
• 10 g coriander (0.5 bunch)
• 2 tbsp olive oil
• 3 organic limes
• 60 g breadcrumbs
• Salt
• Pepper
• 640 g cod fillet (4 cod fillets)
• 400 g baby carrots
• 400 g small potatoes
• 400 ml Vegetable broth

Instructions

1. 1.

   Wash, trim and dice the bell pepper. Peel and finely chop the shallots and garlic. Wash, dry shake, and chop the coriander.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the shallots and garlic over medium heat until translucent. Add the pepper cubes and cook for 2 minutes.

3. 3.

   Meanwhile squeeze one lime. Deglaze the vegetables with the juice and mix in a bowl with breadcrumbs and coriander; season with salt and pepper.

4. 4.

   Rinse the cod fillets under cold water, pat dry, and place on parchment paper-lined tray. Season with salt and pepper, then top with the breadcrumb mixture. Slice another lime into rounds and arrange on the fillets. Drizzle with remaining oil and bake in a preheated oven at 180 °C (160 °C fan) for 15–20 minutes until golden.

5. 5.

   In the meantime peel the carrots and wash the potatoes; halve both. Bring vegetable broth to a boil, then steam the vegetables in a steamer basket for 20–25 minutes.

6. 6.

   Season the steamed veggies with salt and pepper and serve alongside the fish on four plates. Rinse another lime hot, pat dry, cut into wedges, and place on top.

7. 7.