Cod fillet with warm vegetable salad
4 servings
50 minutes
Cod fillet with warm vegetable salad is a refined dish of European cuisine that combines the tenderness of fish with the vibrant flavor of roasted vegetables. Inspired by Mediterranean traditions, this recipe highlights the natural sweetness of cherry tomatoes, the softness of spinach, and the spiciness of capers. The cornflake coating seasoned with cumin, paprika, and turmeric gives the fish a crispy texture and a light spicy note. White wine vinegar adds a refreshing tang that harmoniously complements the aroma of roasted vegetables. This dish not only pleases the eye with its color but is also perfect for a light dinner or festive table, leaving a feeling of warmth and coziness. The ideal combination of simplicity and elegance will appeal to lovers of refined gastronomy.
1
Peel the onion and cut it into four pieces.
- Red onion: 1 head
2
Grease the baking tray with vegetable oil and place whole tomatoes and sliced onions on it.
- Cherry tomatoes: 250 g
- Red onion: 1 head
3
Preheat the oven to maximum.
4
Peel the garlic and crush it with the flat side of a knife.
- Garlic: 2 cloves
5
Mix garlic with vinegar and drizzle this mixture over the vegetables on the baking tray. Grill for about 20 minutes until the tomatoes are soft.
- Garlic: 2 cloves
- White wine vinegar: 60 ml
6
Crush cornflakes with cumin, paprika, and turmeric. Whisk the egg whites lightly.
- Cornflakes: 55 g
- Ground caraway: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Turmeric: 1 teaspoon
- Egg white: 2 pieces
7
Coat the fish fillet in flour, shake off excess flour, dip in egg white, and then in cornflake breading.
- Cod fillet: 4 pieces
- Wheat flour: 1 tablespoon
8
Lightly grease the breaded fillet with oil on both sides and bake on a tray under the grill until the fish is cooked on both sides.
- Cod fillet: 4 pieces
- Vegetable oil: 1 tablespoon
9
In a large salad bowl, mix capers, spinach, roasted tomatoes, and onion.
- Capers: 1 tablespoon
- Spinach: 150 g
- Cherry tomatoes: 250 g
- Red onion: 1 head
10
Serve fish with salad.
