Pecan Crusted Cod

Name: Pecan Crusted Cod with Zucchini, Spinach and Brown Butter Lemon Sauce
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 40 Grams of Pecan nuts; 20 ML of Maple syrup; 1 Tsp of Black pepper; 2 Piece of Small zucchini; 200 Grams of Broccoli; 200 Grams of Spinach; 1 Tsp of Salt; 2 Piece of Garlic cloves; 1 Piece of Shallots; 1 Piece of Lemon; 50 Grams of Butter; 150 ML of Water; 1 Piece of Vegetable stock cube; 1 Tbsp of Vegetable oil

with Zucchini, Spinach and Brown Butter Lemon Sauce

This pecan crust caramelises in the oven and gives the fish a delightful crispy crunch.

Cals 603 · Prot 44 · Carbs 34 · Fat 38

Low Carb

30 min

Pecan Crusted Cod with Zucchini, Spinach and Brown Butter Lemon Sauce

This pecan crust caramelises in the oven and gives the fish a delightful crispy crunch.

Cals 603 · Prot 44 · Carbs 34 · Fat 38

Low Carb

Ingredients

Fish

Cod fillet 6*

350 Grams

Pecan nuts 2*

40 Grams

Maple syrup

20 ML

Black pepper

0.5 Tsp

Vegetables

Small zucchini

2 Piece

Broccoli

200 Grams

Spinach

200 Grams

Salt

0.5 Tsp

Lemon butter

Garlic cloves

2 Piece

Shallots

0.5 Piece

Lemon

1 Piece

Butter 4*

50 Grams

Water

150 ML

Vegetable stock cube 15*

1 Piece

Vegetable oil

1 Tbsp

Allergens

*6 Fish, *2 Tree Nuts, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2508 / 603
Fats (g)	37.5
of which saturated (g)	14.8
Carbohydrates (g)	34
of which sugars (g)	13.4
Fibers (g)	9.4
Proteins (g)	44.1
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. Chop the zucchini into batons. Separate the broccoli into florets. Finely chop the pecan nuts. In a bowl, mix the pecan nuts with the maple syrup and a pinch of salt.

2 Bake

Place the cod onto a lined baking tray. Season with a pinch of salt and black pepper. Top with the pecan nuts and gently spread using the back of a spoon. Scatter the zucchini batons and broccoli around the fish. Drizzle everything with oil. Bake for 15 min or until the fish is cooked through.

3 Prep

Meanwhile, roughly chop the spinach. Peel and mince the garlic. Peel and slice the shallots. Juice half of the lemon.

4 Sauce

Heat a non-stick pan over a high heat. Once hot, add the butter and constantly stir. Once the butter starts to brown, reduce to a medium heat. Add the shallots and cook for 3 min. Add the garlic and fry for 1 min. Add the measured water, stock cube and spinach and simmer for 2 min. Remove from the heat. Add 1 Tbsp lemon juice.