Cod escalope with rosemary

4 nets cod

500 g of potatoes

200 g of peas fresh (or frozen)

2 branches of rosemary fees

3 tbsp. olive oil

To taste

salt

To taste

pepper

Stove

Kitchen knife

Cutting board

Spatula

Aluminum foil

1. 1

   Preheat oven to 180°C.

2. 2

   Peel and dice the potatoes. Cook in boiling water for 10 minutes, then add the peas and cook for a further 5 minutes. Drain.

3. 3

   Heat the olive oil in a frying pan over medium heat. Add the cod fillets and cook for 3-4 minutes on each side, until golden-brown.

4. 4

   Arrange the cod fillets on a sheet of aluminum foil, add a few sprigs of rosemary to each fillet, and season with salt and pepper. Close the foil tightly.

5. 5

   Place in the oven for 8-10 minutes to finish cooking the fish and release the rosemary's fragrance.

6. 6

   Serve the cod fillets hot with the potatoes and peas.

Nutritional Information

Calories 350 kcal

Fats 12 g

Proteins 30 g

Carbohydrates 25 g

Fiber 5 g

Seasonal all year round!

Cooking

Main courses

🇫🇷 France