Ingredients
- 300 g Cod fillet
- 60 g Puffed quinoa
- 40 g Spelt flour
- 2 piece Eggs
- 1 pint Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Pickled gherkins
- 1 tbsp Chives
Instructions
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Prepare the tartar sauce by combining Greek yogurt, mayonnaise, lemon juice, finely chopped pickled gherkins, and finely chopped chives in a bowl. Mix well until smooth.
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Cut the cod fillets into rectangles of approximately 3x7 cm and lightly salt them. Crack the eggs into a shallow dish, lightly salt, and whisk with a fork. Place the spelt flour and puffed quinoa in separate shallow dishes.
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Coat the cod pieces first in the spelt flour, then in the beaten eggs, and finally in the puffed quinoa, pressing gently to ensure the quinoa adheres well. As they are ready, arrange them on a baking sheet lined with parchment paper.
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Bake the cod for about 12 minutes in a preheated oven at 200°C (392°F). Serve immediately with the prepared tartar sauce.
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