Baked cod with citrus gremolata on a bed of vegetables paired with smashed potatoes (with butter and cheese). What can go wrong? Super tasty recipe with the citrus-lime-orange and garlic flavors mixed with the added sting in the sauce.
1tbsp.sambal oelekwill give you the "sting" in the sauce
½fish stock cube
Citrus gremolata
1zest of a orange
1zest of a lemon
1zest of a lime
2-4garlic cloves4 cloves if you love garlic
1potparsley
Instructions
Set the oven to 175 °. and prepare the ingrediens.
Start with peeling and cutting the onion roughly. Slice the leek thinly. Put half of the sugar peas in the bottom of a ovenproof dish together with the onion and leek.
After that, place cod on top. Season with salt and pepper to your liking.
Meanwhile, boil the cream and sambal oelek with the bouillon cube, for a minute or so, and pour over the fish.
Bake in the oven for about 20-30 minutes until the fish is done (internal temperature 52-53 °C /127 °F). Timing depends of the thickness of the cod.
In parallell, make the gremolata while the fish is in the oven. Mix the zest from the citrus fruits with really pressed garlic and finely chopped parsley. Parboil the saved sugar peas for a few seconds when the fish starts to reach its final temperature
When cod is ready, take out the dish and spread the gremolata on top of the cod and place the parboiled sugar peas on the sides.
Serve with preferably crispy top grilled smashed potatoes layered with butter and cheese.Enjoy!