RECIPES

Seared cod with potato salad and lemon vinaigrette

Delve into the simplicity and freshness of this dish. This recipe transforms into a sensory experience. The combination of potatoes, green beans, and cherry tomatoes, elevated by a vibrant shallot and lemon vinaigrette, forms a harmonious salad. The grilled cod serves as a focal point, adding a wholesome touch to the ensemble. This dish provides a straightforward yet authentic exploration of flavours without unnecessary embellishments.

Recipe Details

Cooking step by step

Mise en place:

Chop shallot finely.
Halve cherry tomatoes.
Trim the ends of the green beans and cut them in half.
Cut the lemon in half. Squeeze the juice.
Slice the potatoes into thick coins.

The potatoes and the beans:

Bring salted water to a boil in a pot. Add potatoes and boil for approximately 10 minutes until tender when pierced with a fork.
When there is 4-5 min left, add the green beans.
Drain and set aside.

The vinaigrette:

Combine shallot, mustard, lemon juice, tarragon, and a dash of olive oil. Season with salt and pepper.

The cod:

Pat the cod fillets dry with a paper towel.
Heat a dash of oil in a frying pan. Fry the cod for 3-4 minutes on each side until cooked through. Season with salt and pepper.
Set aside.

The salad:

In a bowl, combine cherry tomatoes, green beans, potatoes, capers, and the vinaigrette.
Divide among plates and serve with the cod.

paso 6

Cooking
step by step

Mise en place:

Chop shallot finely.
Halve cherry tomatoes.
Trim the ends of the green beans and cut them in half.
Cut the lemon in half. Squeeze the juice.
Slice the potatoes into thick coins.

The potatoes and the beans:

Bring salted water to a boil in a pot. Add potatoes and boil for approximately 10 minutes until tender when pierced with a fork.
When there is 4-5 min left, add the green beans.
Drain and set aside.

The vinaigrette:

Combine shallot, mustard, lemon juice, tarragon, and a dash of olive oil. Season with salt and pepper.

The cod:

Pat the cod fillets dry with a paper towel.
Heat a dash of oil in a frying pan. Fry the cod for 3-4 minutes on each side until cooked through. Season with salt and pepper.
Set aside.

The salad:

In a bowl, combine cherry tomatoes, green beans, potatoes, capers, and the vinaigrette.
Divide among plates and serve with the cod.

paso 6

Do you want to receive this recipe with the step by step in pdf?

It´s simple, fill in the form and you will have it at your email in less than 3 minutes!

Don´t wait more and feed your inner chef with LetsCook 👇📕

Calories	140,0 Kcal
Fat	0,72 g
of which saturated fat	0,11 g
Carbohydrates	27,6 g
of which sugar	0,86 g
Proteins	4,19 g
Salt	0,20 g

Calories	140,0 Kcal
Fat	0,72 g
of which saturated fat	0,11 g
Carbohydrates	27,6 g
of which sugar	0,86 g
Proteins	4,19 g
Salt	0,20 g

Seared cod with potato salad and lemon vinaigrette

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

Mise en place:

The potatoes and the beans:

The vinaigrette:

The cod:

The salad:

paso 6

Cooking
step by step

Mise en place:

The potatoes and the beans:

The vinaigrette:

The cod:

The salad:

paso 6

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?