Pan‑fried Cod

Ingredients

• 400 g young spinach leaves
• 4 oranges
• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 100 ml classic vegetable broth
• 4 cod fillets (with skin; 180 g each, or alternative pike or sea bass fillet)
• Salt
• Pepper
• 45 g spelt flour type 630 (3 tbsp)
• 1 tbsp Olive Oil
• 1 tbsp yogurt butter
• 3 stalks lemon verbena
• 1 tsp liquid honey

Instructions

1. 1.

   Wash and thoroughly dry the spinach leaves.

2. 2.

   Peel the oranges thickly, removing all white pith.

3. 3.

   Using a sharp knife, cut the fruit segments between the membranes; work over a bowl to catch the juice.

4. 4.

   Peel and finely dice the onion and garlic. Heat rapeseed oil in a pot, sauté onions and garlic until translucent.

5. 5.

   Measure 250 ml of orange juice. Add it with vegetable broth to the pot and reduce on low heat to about half.

6. 6.

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

7. 7.

   Place flour on a flat plate. Press each fillet skin‑side into the flour, tap off excess.

8. 8.

   Heat olive oil in a non‑stick pan. Fry fillets skin‑side first for 4–5 minutes over medium heat. Flip and cook another 2–3 minutes on the stove off to finish; keep warm.

9. 9.

   Melt butter in another pot. Add spinach, wilt, season with salt and pepper.

10. 10.

    Wash lemon verbena, shake dry, pluck leaves, roughly chop with a large knife.

11. 11.

    Add orange segments to the sauce, season with salt, pepper and honey. Plate cod fillets with sauce and spinach.