Fillet of Cod with Samphire & Olives
over mafaldine with broccoli & lemon- Tarwe
- Vis
- 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.
Ingredients
1 piece
Red onion
½ piece
Garlic
100 g
Broccoli
25 g
Samphire
90 g
Mafaldine
(Contains: Ei, Soja, May contain traces of allergens, Tarwe)
¼ piece
Lemon
1 piece
Cod fillet
(Contains: Vis)
10 g
Kalamata olives
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
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, covered, 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. Meanwhile, cut the lemon into wedges.
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. 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 olives for 2 - 3 minutes, then carefully flip and fry for 1 - 2 more minutes on the other side. Reduce the heat if necessary.
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 olives. Drizzle with extra virgin olive oil as preferred and serve with the lemon wedges.
