Cod in Caper Butter with Samphire Mafaldine
with lemon, broccoli & Sicilian-style herbs4.0(170)
Calories
:
748 kcalProtein
:
41.4g proteinTotal
:
30 minutesDifficulty
:
MediumHigh Protein
Allergens:
- Vis
- Tarwe
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
Samphire is a very special vegetable! It's salt-resistant and often grows on the beach or in dunes. Because samphire is quite naturally salty, you don't need to add too much extra salt to this dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Cod fillet
(Contains: Vis)
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
100 g
Broccoli
25 g
Samphire
1 piece
Red onion
½ piece
Garlic
10 g
Capers
¼ piece
Lemon
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3131 kJ
Calories748 kcal
Fat26.4 g
Saturated Fat13.3 g
Carbohydrate83.2 g
Sugar13.3 g
Dietary Fiber9.3 g
Protein41.4 g
Salt1.6 g
Potassium518.6 mg
Calcium96.7 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the mafaldine.
- Chop the onion and crush or mince the garlic.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the mafaldine for 4 - 6 minutes, then drain and rinse under cold water (see Tip).
Tip: you can also drizzle the mafaldine with some olive oil so as to prevent it from sticking together.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 3 minutes.
- Add the broccoli and cover with the lid, then allow to cook for 7 minutes.
- Remove the lid and add the samphire, then fry for 3 more minutes.
- Add the cream and the Sicilian-style herbs, then mix well and allow to simmer until serving. Season to taste with salt and pepper.
3
- Meanwhile, pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the capers with the fish for 1 - 2 minutes per side.
- Meanwhile, cut the lemon into wedges.
4
- Transfer the mafaldine to the vegetables and mix well to combine. Season to taste with salt and pepper.
- Serve the mafaldine on plates, topped with the fish and the capers.
- Drizzle with extra virgin olive oil as preferred and serve with the lemon wedges.
