Summary

Ingredients

• 2 cod fillet (s) (loins, 400 g each)
• 2 teaspoons flour
• 4 tablespoon olive oil
• 1 tablespoon butter, almost runny
• 1 shallot (s), finely diced
• 0.25 clove ¼ (s) garlic, finely diced
• 1 teaspoon thyme blossoms, freshly plucked
• 2 tomato (s), peeled, pitted, diced
• 100 ml white wine
• 150 ml fish stock
• 50 ml orange juice, freshly squeezed, strained
• 50 ml cream
• 1 can saffron
• 50 g butter, cold
• 1 tablespoon lemon peel, untreated, grated
• 0.5 ½ bunch parsley, smooth, finely chopped
• salt and pepper

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Instructions

1. First make the sauce. To do this, fry the shallot and garlic in half the oil for 5 minutes. Then add the thyme blossoms and the chopped tomatoes and reduce a little at a higher temperature.
2. Now pour in the wine, fish stock and orange juice and slowly reduce the amount to 1/3, then strain. Now add the cream and saffron, reduce a little again and season with salt and pepper, set aside.
3. Cut the loins into 4 equal parts and lightly flour, salt and pepper on the former side of the skin. Fry in the remaining oil on the floured side for about 3 minutes at medium temperature.
4. Take the pan off the fire and brush the top of the loins with the almost liquid butter, lightly salt and pepper. Now place the pan in the 140 ° C oven on the middle level for approx. 8 - 12 minutes, depending on the thickness of the fillets.
5. During this time, prepare the vegetables of your choice. I recommend spinach, broccoli, artichokes, or Le Puy lentils. In the database I have a recipe for each of these vegetables under the generic term side dishes.
6. Finally, reheat the sauce and use the hand blender to add the cold butter and froth up. Mix in the parsley. Pour the lemon zest over it and distribute on plates. Place a piece of cod on the sauce and serve with a vegetable of your choice.