Curried Cod

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I like serving this dish on individual earth-wear or ramekins."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (416 g)
  • Calories 512
  • Total Fat - 25.4 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 170.9 mg
  • Sodium - 329 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 8.8 g
  • Protein - 44.7 g
  • Calcium - 200.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.5 mg

Step 1

Boil the potatoes in salted water until they are barely cooked.(Al dente)

Step 2

Meanwhile melt butter in a pan, and cook diced fish until just cooked through. Remove fish, and set aside.

Step 3

Add the onions , red peppers, peas and potatoes to the pan, and cook until tender.

Step 4

On a sauce pan melt the rest of the butter over medium-low heat.Whisk in flour and curry powder and cook 3 minutes.Whisk in milk and bring to boil, stirring.Reduce heat; keep stirring while simmering until thick enough to coat back of spoon.Turn off the heat, add parsley and lemon, mix well. Adjust seasoning.Add eggs, stirring well.

Step 5

Place fish on a baking dish, cover with the vegetables and mix gently. Pour ovr the sauce and bake for 10 minutes at 200 F.

Tips & Variations


No special items needed.

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