for 4 people

Fish nuggets

600 g	Royal cod fillets (MSC), cut into slices approx. 2.5 cm wide
2 tbsp	lemon juice
50 g	white flour
100 g	breadcrumbs
2	eggs, beaten
¾ tsp	mild curry powder
¾ tsp	salt
a little	pepper
2 tbsp	sunflower oil

Dip

200 g	crème fraîche
2 tbsp	capers, drained, roughly chopped
1	organic lemon, use grated zest
¼ tsp	salt
a little	pepper

How it's done

Fish nuggets

Drizzle the pieces of fish with lemon juice. Empty the flour and breadcrumbs into two shallow dishes, place the eggs in a deep dish, season. Toss the fish in the flour in batches, shake off the excess, dip the fish in the egg and then in the breadcrumbs. Press firmly on the crumb coating, place on a baking tray lined with baking paper. Drizzle with oil.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Dip

In a small bowl, mix the crème fraîche with all the other ingredients up to and including the pepper. Serve the dip with the fish nuggets.

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