Tarragon egg-coated cod with sautéed vegetables
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Cod fresh and boneless 800 g
- Carrot 250 g
- Red pepper 200 g
- Courgette 300 g
- Plain flour 40 g
- Egg 2 medium, without shells 100 g
- Tarragon dried 2 g
- Extra virgin olive oil 25 g vegetables and 45 g fish; full measured amount counted 70 g
- Parsley 3 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Frying pan set
Sear, sauté and make your flavour base with ease.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Cut the carrot into thin sticks, the red pepper into strips and the courgette into half-moons. Heat 25 g oil in a frying pan and cook the carrot for 5 minutes. Add the pepper for 4 minutes, then the courgette and some salt; cook for another 5–6 minutes until tender.
-
Beat the eggs with the tarragon. Cut the cod into pieces about 2 cm thick, pat dry and season with the remaining salt. Coat in flour, shake off the excess and dip in the egg.
-
Divide the remaining 45 g oil between two batches in a non-stick frying pan. Shallow-fry the fish over a medium heat for about 3 minutes per side until golden, the egg is set and the centre reaches 63°C. Reduce the heat if the coating browns before the middle is cooked.
-
Drain the cod briefly on kitchen paper. Serve with the vegetables and sprinkle with chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
