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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 fillet 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

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    unbleached flour
  • 2
    cod fillet
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    HIGH LINER IQF FILLETS

    HIGH LINER IQF FILLETS

    $6.99 ea.

    FROZEN, 400 g, SELECTED VARIETIES


    CHELSEA BONED SALTED COD

    CHELSEA BONED SALTED COD

    $9.99 ea.

    454 g


  • 3 Tbsp.
    (45 mL)
    olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1
    egg
  • 1/2 cup
    (125 mL)
    panko bread crumbs
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    AURORA BREAD CRUMBS OR TARALLI

    AURORA BREAD CRUMBS OR TARALLI

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    300 - 680 g, SELECTED VARIETIES


  • 4 g
    parsley
  • 350 g
    red potatoes
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    ORGANIC POTATOES

    ORGANIC POTATOES

    $4.49 ea.

    3 lb PRODUCT OF U.S.A., NO. 1 GRADE 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

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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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