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Pulled cod with avocado guacamole

(0)
30 Min
 
portions
4 %

Carbs

6 %

Fats

8 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 306 g
Energy 399 kJ / 96 kcal 1221 kJ / 293 kcal
Sat. fat 1 g 3 g
Unsat. fat 4 g 11 g
Fibre 2 g 5 g
Salt 113 mg 346 mg
Units:
 
  • 125 g
    cod
  • 30 g
    Cherry tomato red
  • 30 g
    Onion
  • 21 ml
    wine, table, white
  • 20 g
    Celery
  • 11 ml
    Olive oil extra-virgin
  • 10 g
    Lemon
  • 1 g
    Thyme
  • 60 g
    Spicy guacamole
  • 306 g
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Frying pan , 1 x Pestle & mortar , 1 x Bowls , 1 x Forks
Method

Preparation time

10 Min

Cooking time

20 Min

Show pictures

1

Heat the oven to 150 °C / 302 °F

Tear off a piece of Aluminium foil of about 20cm length; shape the long ends upward together so you get a little water proof boat of foil.

2

Sprinkle the inside of the foil royally with olive oil. Next make a bed with the celery and thyme in the centre and rest the cod filet on top.

3

Add the white wine and finish by seasoning with some Salt, Pepper and a slice of lemon. 

4

Fold the foil close like an envelope. Try to make the package air tight to keep all the flavours and steam inside. Bake in the oven for 10 -15 minutes until cooked.

Meanwhile prepare the guacamole recipe

5

The package will expand a little, like a balloon, this is a sign that the fish is cooked

Remove the fish from the foil and collect in a mixing bowl, discard the thyme stick, lemon, and celery. And set the fish aside to cool down.

6

Mash the cod with a whisk and add finely chopped capers and mayonaise. Mix together well and season with salt, pepper and some lemon juice.

7

Fill the glasses with the pulled cod and the guacamole and garnish with cherry tomato and some fresh herbs.

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