50 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für 4 Personen
1 lemon
2 garlic cloves
1 stalk of lemongrass
600 g cod
¼ tsp cinnamon
1 1/2 tbsp coriander
½ tsp turmeric
½ tsp cumin
3 bay leaves
2 tbsp curry
1 can sauerkraut 800ml
brown sugar
80ml olive oil
salt
pepper
Zubereitung
- Preheat the oven to 140 degrees.
- Peel and finely dice the garlic.
- Remove the outer skin from the lemongrass with a wide, non-sharp knife and then chop finely.
- Grate the zest from the lemon and squeeze the lemon.
- Rinse the fish fillet and divide into portion pieces.
- Dry roast ¼ tsp cinnamon, 1 tsp coriander, ½ tsp turmeric and ½ tsp cumin in a pan until fragrant.
- Mix the garlic, lemon juice and zest, lemongrass, spices and olive oil in a bowl.
- Place the fish in an ovenproof dish, season with salt and pepper and pour the marinade over the fish.
- Add the lemon wedges to the fish and leave to rest for 15 minutes.
- Fry the remaining coriander and curry in a pan, add the sauerkraut and bay leaf and simmer for approx. 20 minutes, adding water from time to time.
- Season with salt, pepper and brown sugar.
- Then bake the fish in the oven at 140°C for 8 minutes.
- Serve the fish and cabbage together.
UNser TIPP
The combination of spices can be customized. You can experiment with the spice mix and use more or less of one ingredient or another.
