Cod Loins in Butter Sauce on Rocket Pesto Wheat Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g cod fillet (s) (cod loin)
- 200 g rice (wheat rice)
- 1 bunch rocket
- 150 g parmesan cheese
- 40 g pine nuts
- 75 g butter
- 125 ml cream
- 1 lemon (s)
- olive oil
- 1 tablespoon sugar, brown
- 4 pinch (s) nutmeg
- 1 teaspoon paprika powder
- 1 teaspoon salt
- 6 sprigs thyme
- 1 sprig rosemary
- 1 teaspoon basil leaves
Print Recipe
Pin Recipe Instructions
- Cook the wheat rice according to the instructions on the packet.
- In the meantime, use the rocket, the parmesan, the lightly roasted pine nuts and olive oil to make a pesto. Drain the cooked wheat, place in a bowl and mix with the pesto.
- Cut the cod into 4 pieces. Salt one side vigorously, rub with nutmeg and paprika powder.
- Melt 1 - 2 teaspoons of olive oil and butter in a pan, place the fish on the seasoned side in the pan. Dust the top of the fish with dark sugar and cover the fish parts with fresh thyme, rosemary and basil. Simmer over medium heat with the lid covered for approx. 20 minutes until the fish is cooked through. Pour the butter sauce over them regularly.
- At the end of the cooking time, remove the fish and add the cream to the pan with the butter sauce, let it warm up briefly and season with fresh lemon juice. Take out the herb sprigs and serve everything.
- I like to make firm broccoli with it.
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