FRIJE

Instructions

• 1.   Start this recipe for roasted cod by cooking the pasta according to the package instructions. Drain and rinse them immediately. Put them in a salad bowl. Add the finely grated lemon zest and juice, then the olive oil. Season. Mix well and let cool completely.
• 2.   Rinse and dry the arugula. Wash the cucumber, remove the seeds with a small spoon, then dice it. Peel the mango. Remove the flesh around the pit, then cut it into cubes. Peel and slice the onion. Crumble the feta cheese.
• 3.   Add everything to the salad bowl with the pasta. Mix well and refrigerate.
• 4.   Rinse and pat dry the cod fillets, then season them.
• 5.   Heat the butter in a large skillet and cook the fish for 5 minutes on each side, basting it regularly with the hot butter.
• 6.   Meanwhile, finely grate the lemon zest and squeeze the lemon. Cut the preserved lemon into thin slices. Arrange the cod on plates.
• 7.   Pour the lemon juice into the skillet. Add the preserved lemon. Heat the sauce for 2 to 3 minutes, then pour it over the fish.
• 8.   Sprinkle with lemon zest and finely chopped basil. Serve with the pasta salad.

Notes & Suggestions

• https://www.regal.fr/recettes/plats/cabillaud-roti-au-citron-confit-et-salade-de-pates-15087

Nutritional information *