Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
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
2
0 0 0 0
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

Rate this recipe
0 Vote
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
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    PLANTERS CASHEWS, ALMONDS OR MIXED NUTS 200 G OR PEANUTS 454 G

    PLANTERS CASHEWS, ALMONDS OR MIXED NUTS 200 G OR PEANUTS 454 G

    $3.99 ea.


  • 200 g
    asparagus
  • 1
    lemon
    You might like:

    Flyer Deal  (1)
    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 1/2 cup
    (125 mL)
    unbleached flour
    You might like:

    Flyer Deal  (1)
    QUAKER MUFFIN MIX

    QUAKER MUFFIN MIX

    2 for $7.00

    900 g SELECTED VARIETIES OR 3.99 EA.


  • 2
    cod fillets
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    egg
  • 1/2 cup
    (125 mL)
    panko bread crumbs
  • 4 g
    parsley
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 350 g
    red potatoes
    You might like:

    Flyer Deals  (2)
    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    $4.99 ea.

    SELECTED VARIETIES


    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.