Shellfish Sauce Vierge with Fried Cod and Sautéd Courgettes

Pan-fried cod served with a rich shellfish and herb sauce alongside tender sautéed courgettes and fresh thyme.

Healthy Dinner Seafood High Protein Shellfish Cod

Estimated Nutrition

Calories

635.2

kcal / serving

2540.8 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

34.6g

per serving

138.2 g total

Protein

55.6g

per serving

222.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

piece

Lemon

zest and juice

Liquids

500

White Wine

dry

NutsSeeds

clove

Garlic

finely chopped

tbsp

Basil

roughly chopped fresh leaves

tbsp

Dill

roughly chopped fresh

tbsp

Tarragon

roughly chopped fresh

sprig

Thyme

fresh

OilsFats

tbsp

Olive Oil

for the shellfish

tbsp

Extra Virgin Olive Oil

tbsp

Olive Oil

for the cod

Seafood

Assorted Shellfish

such as cockles, clams, razor clams, mussels, winkles

piece

Cod Fillet

175g each, skin on

Vegetables

piece

Shallot

finely diced

piece

Tomato

seeds removed, diced

piece

Courgette

finely diced

Method

Sauté diced courgettes and thyme in olive oil for 3 minutes until tender.

Sear cod skin-side down in olive oil for 2 minutes, flip, and roast in the oven for 8 minutes.

Sweat half the shallots in olive oil, add shellfish and wine, then simmer for 4 minutes until open.

Plate the cod with courgettes and spoon the sauce vierge over and around the fish.

Season the cod fillets with salt and pepper.

Stir in herbs, lemon zest, and juice, then season with salt and pepper.

Sauté remaining shallots, garlic, and tomatoes in oil, then add all shellfish and 60ml of cooking liquid.

Remove shellfish, reserve the liquid, and pick meat from half of the shells.

Preheat the oven to 200°C.