Pan‑fried Atlantic Cod

Ingredients

• 750 g Swiss chard
• 1 onion
• 0.5 lemon
• 2 tbsp Rapeseed oil
• 2 tsp Curry powder
• 200 ml poultry broth
• 100 ml cooking cream
• 1 tbsp sultanas
• 1 tbsp almond sticks
• Salt
• Pepper
• 600 g Atlantic cod fillet (4 fillets)
• 1 tbsp yogurt butter

Instructions

1. 1.

   Clean, wash and dry Swiss chard. Cut stems into ~1 cm pieces and leaves into ~2 cm strips.

2. 2.

   Peel and finely dice the onion. Squeeze half a lemon for juice.

3. 3.

   Heat 1 tbsp rapeseed oil in a pot, add onion and sauté over medium heat for about 2 minutes. Add chard stems, 1–2 tsp lemon juice and curry powder, cook while stirring for ~4 minutes.

4. 4.

   Pour in broth and cream, bring to a boil. Stir in chard leaves, sultanas and almonds. Simmer gently for 3 minutes on low heat, season with salt and pepper, cover and keep warm.

5. 5.

   Wash cod fillets, pat dry with paper towels, season with salt and pepper.

6. 6.

   Heat remaining oil with butter in a non‑stick pan. Fry fillets over medium heat 3–4 minutes per side. Drizzle with extra lemon juice if desired and serve atop the chard curry.