Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 80grams quinoa
- 35grams oats
- 25grams pumpkin seeds
- 2tablespoons plain flour
- 1 egg, beaten
- 400grams cod, skinless
- 350grams peas, frozen
- 3tablespoons mint, fresh, chopped
- 2tablespoons creme fraiche
Description
Crunchy quinoa and oat crust adds lots of flavour and texture to this easy cod dish, perfect with pea and mint puree.
Method
Step 1 of 4
Place the quinoa in a saucepan on medium heat, pour over 400ml of boiling water and cook for 10 minutes until just cooked. Drain and set aside to cool.
Step 2 of 4
Pre-heat the oven to 180°C. Add the quinoa, oats and pumpkin seeds to food processor and blitz to a fine crumb. Place the beaten egg in a large bowl, spread the flour on a plate and spread the quinoa crumb out on a large plate.
Step 3 of 4
Dip each cod fillet in flour, then egg, then quinoa to coat all over. Press the mix into the cod to ensure it sticks. Heat a tablespoon of oil in a large non-stick pan on medium heat and cook for 3-4 minutes on each side. Place on a baking tray and bake for 6-8 minutes.
Step 4 of 4
Cook the peas for 3-4 minutes in a pot of boiling water, drain well and place back in the pot. Add the mint and creme fraiche and blitz with an immersion blender until smooth. Serve with the cod fillets and boiled baby potatoes, if desired.
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