Code with Lemon
To prepare this delicious breaded fish recipe with a side dish, start by thoroughly washing the chosen fish, ensuring you remove the skin to obtain clean and tender fillets. Cut the fish into equal pieces so that each portion cooks evenly. Melt the butter in a pan over low heat, being careful not to let it burn, then add the freshly squeezed lemon juice. This mixture will give the fish a vibrant flavor and moist texture.
In a separate bowl, prepare the breadcrumbs by mixing them with grated lemon zest, salt, pepper, and chopped dried parsley. These ingredients add a unique taste and a hint of freshness. Meanwhile, have potatoes, rice, couscous, quinoa, or your favorite vegetables boiling. The potatoes can be cut into cubes or slices, depending on your preferences.
Take the fish fillets and dip them in the melted butter and lemon mixture, ensuring each side is well coated. Then, roll the fish in the seasoned breadcrumbs to achieve a crispy and flavorful crust. Place the fillets on a grill or in a baking tray that can be used in the oven and sprinkle a little paprika on top for added color and flavor.
Preheat the oven to medium temperature, around 180 degrees Celsius. While the oven heats up, drain the water from the boiled potatoes and place them in an oiled tray, drizzling a little oil on them to achieve a golden crust. Place the tray with potatoes next to the one with fish in the oven.
Cook both dishes for about 20 minutes, until the fish turns golden and crispy, and the potatoes are browned and tender. During this time, take the opportunity to prepare a delicious mayonnaise. Whisk the eggs with oil until you achieve a thick consistency, then add horseradish, garlic, and dill, mixing well. Let the sauce chill in the refrigerator.
Finally, arrange a few pieces of potatoes on a plate, add two fish fillets, and drizzle with the flavored mayonnaise. Garnish with fresh parsley and a slice of lemon for a pleasing appearance. This recipe is not only tasty but also easy to make, being a perfect choice for a family dinner or a special lunch. Make sure to use a fish grill, as it allows the breadcrumbs to stay crispy, avoiding moisture that could ruin the dish. This version of the recipe has quickly become our favorite, but feel free to experiment with different types of flour or breadcrumbs to find the perfect combination for your tastes.
Ingredients: 400-450 g cod fillet 50-60 g butter 3 tablespoons of lemon juice salt, pepper, paprika (to taste) 1 teaspoon grated lemon zest breadcrumbs (as needed) well-ground dried parsley (dill if you prefer) For the sauce: mayonnaise from one egg 2 teaspoons of prepared horseradish 3 cloves of garlic (or cubes) dried dill to taste
