Cod with a creamy thyme lemon sauce

Informations supplémentaires

35 min. | 436 kcal | easy | Family | Printable version

1. Setup Cut the zucchini into small cubes. Cut the cherry tomatoes in half. Cut the lemon into quarters. Peel the potatoes and cut them into medium-sized cubes. Chop the shallot, garlic and herbs and keep them separate. Pat the cod dry.

2. Cook the potatoes Place the potatoes in a saucepan with enough water to cover. Add salt. Bring to a boil and cook 7-8 minutes until tender. Drain then mix with the parsley, a drizzle of oil, salt and pepper to taste. Keep warm.

3. Cook the vegetables Heat a drizzle of oil in a skillet over medium high heat. Add the zucchini and tomatoes and cook for 3-4 minutes. Add salt and pepper.

4. Make the sauce Heat a drizzle of oil and 1 tbsp. of butter in a small saucepan over medium-high heat. Add the shallot, garlic and thyme. Cook 1-2 minutes. Add the cream, Dijon mustard and 3 ^2P | 4 ^3P tbsp. of water. Bring to a boil and cook for 2-4 minutes until the sauce thickens slightly. Add salt and pepper to taste. Add lemon juice to taste.

5. Cook the cod Season the fish. Add the cod to the pan with the vegetables. Cook 2-3 minutes on each side. Turn off the heat, cover and cook for about 2 minutes so that the center of the cod is cooked through.

6. Plate your dish Serve the cod and vegetables with the cream sauce, a lemon wedge and the potatoes. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!

280gCod Sirloin(s)

500gYellow Potato(es)

1gFresh Parsley and Thyme

0.5unitLemon

1unitZucchini(s)

120mlCream 18%

1unitShallot

10mlDijon Mustard

2unitGarlic Clove(s)

250gMulticolor Cherry Tomatoes

What you need pan, pots, strainer

436 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 50g

17%

fat 13g

20%

cholesterol 91mg

30%

fiber 9g

36%

protein 31g

saturated 7g

35%

sodium 270mg

11%

sugar 9g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg