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Pepper-roasted cod
1 serving
Cut into a thin straw of lemon zest, scald with boiling water, dry and fry in oil, add thinly chopped sweet pepper and empty. Sprinkle the cod fillet, cut into portions, sprinkle with salt, pepper, bake in flour and fry in oil. Put the fish on a dish, put pepper with lemon zest on top of the fish. Serve crumbly rice porridge on the side dish.
Cut into a thin straw of lemon zest, scald with boiling water, dry and fry in oil, add thinly chopped sweet pepper and empty. Sprinkle the cod fillet, cut into portions, sprinkle with salt, pepper, bake in flour and fry in oil. Put the fish on a dish, put pepper with lemon zest on top of the fish. Serve crumbly rice porridge on the side dish.
cod - 600 g, sweet pepper - 300 g, vegetable oil - 100 g, lemon zest - 30 g, flour to taste, salt to taste, ground black pepper to taste
