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Almond-Crusted Cod with Roasted Red Potatoes and Asparagus 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
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1/4 cup (60 mL) almonds 200 g asparagus 1 lemon 1/2 cup (125 mL) unbleached flour 2 cod fillets 3 Tbsp. (45 mL) olive oil 1 egg 1/2 cup (125 mL) panko bread crumbs 4 g parsley 350 g red potatoes
Almond-Crusted Cod with Roasted Red Potatoes and Asparagus

Almond-Crusted Cod with Roasted Red Potatoes and Asparagus

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2
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    almonds
  • 200 g
    asparagus
  • 1
    lemon
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    LEMONS

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    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1/2 cup
    (125 mL)
    unbleached flour
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    FLEISCHMANN'S YEAST

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    $4.99 ea.

    110 G SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


  • 2
    cod fillets
  • 3 Tbsp.
    (45 mL)
    olive oil
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    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

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    1.42 L SELECTED VARIETIES


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • 1
    egg
  • 1/2 cup
    (125 mL)
    panko bread crumbs
  • 4 g
    parsley
  • 350 g
    red potatoes
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    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

    $2.49 ea.

    SELECTED VARIETIES


Imprimer ma sélection

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.

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