Fillet of Cod with Samphire & Capers

Name: Fillet of Cod with Samphire & Capers over creamy mafaldine with broccoli & lemon
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Cod fillet; 180 g Mafaldine; 150 g Cooking cream; 200 g Broccoli; 50 g Samphire; 2 piece Red onion; 1 piece Garlic; 20 g Capers; ½ piece Lemon; 1 sachet(s) Sicilian-style herb mix; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; to taste Extra virgin olive oil; to taste Salt and pepper

over creamy mafaldine with broccoli & lemon

4.2

(220)

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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.

Tags:

High Protein

Allergens:

Vis

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

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

Sugar13.2 g

Dietary Fiber9.3 g

Protein41.4 g

Salt1.6 g

Potassium510 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

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.

Heat the 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 cooking cream and the Sicilian-style herbs, then mix well and allow to simmer until serving. Season to taste with salt and pepper.

Meanwhile, pat the fish dry with kitchen paper and season with salt and pepper.
Melt the butter in a frying pan over medium-high heat and fry the fish with the capers for 2 - 3 minutes, then carefully flip and fry for 1 - 2 more minutes on the other side. Reduce the heat if necessary.
Meanwhile, cut the lemon into wedges.

Transfer the mafaldine to the vegetables and mix well to combine. Season to taste with salt and pepper.
Serve the mafaldine on plates and top with the fish and the capers.
Drizzle with extra virgin olive oil as preferred and serve with the lemon wedges.