200°C · 15-25 minAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
VisCrispy Fish with Caper Lime Sauce
This fresh white fish fillet is coated in a crispy breadcrumb jacket with paprika and cumin. I fry it in sunflower oil until golden. The mashed potatoes with fresh basil and peas are light and full of flavour. Served with a refreshing lime caper sauce and sautéed vegetables like fennel and carrot.
Crispy Fish with Caper Lime Sauce
Fresh black cod fillet, fine green beans, carrot, fennel, peas, spinach, potato, fresh basil and dill, cumin seeds, paprika powder, milk, panko (contains gluten), wheat flour, homemade lime caper sauce (fresh lime juice, capers, yoghurt, horseradish, sunflower oil, pasteurised free-range egg, Dijon mustard, white wine vinegar, salt), sunflower oil, extra virgin olive oil, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
For 1 person: remove the fish with baking paper from the dish. Heat the mash and vegetables loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Heat the fish uncovered on baking paper for 1-2 minutes. Serve with the lime caper sauce (cold).
Oven — 200°C, 15-25 minMarleen's choice
For 1 person: remove the fish with baking paper from the dish. Heat the mash and vegetables covered with an ovenproof plate, or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Heat the fish uncovered on baking paper for 10 minutes. Serve with the lime caper sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.