Cod fillet with summer pasta

Cod fillet with summer pasta

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 469 kcal
, Fat: 1 g
, Carbohydrate: 49 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp almonds, coarsely chopped


250 g pasta
salted water, boiling


4 Royal cod fillets (MSC) (each approx. 150 g)
½ tsp salt
a little pepper
oil, for frying
½ bunch tarragon, finely chopped


oil for frying
40 g capers, drained
1 fennel (approx. 300 g)
1 organic lemon, use grated zest and 1/2 tbsp of juice
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How it's done

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Without adding any oil, toast the almonds in an uncoated frying pan until golden brown, remove and set aside.


Cook the pasta in salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.


Season the fish. Heat the oil in a frying pan, fry the fish for approx. 3 mins. on each side, add the tarragon half way through. Remove, keep warm.


Heat the oil in the same pan, stir fry the capers and fennel for approx. 3 mins. Add the cooking water, lemon zest and juice. Stir in the pasta and heat gently.

Serve the pasta and fish together, sprinkle with the almonds.

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