Cod with crisp crust and baked onions

Ingredients for Cod with crisp crust and baked onions

Instructions for Cod with crisp crust and baked onions

To prepare the Cod with crisp crust and baked onions recipe, please follow these instructions:

Tip:
Season the cod fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish.

Baked onions:
Start here. Take a dish and put a good layer of coarse salt in the bottom. Half the red onions and put all the onions on top of the salt. The onions are baked with scallops for approx. 20 min. At 170 g. Once cooled, remove the skins and heat the onions in a pan with the butter for approx. 1-2 min and finally season with salt, pepper and chopped estragon.

Cod:
Cut the edges of the toast bread and cut the bread so that there are 2 thin slices. (You can also use other bread in thin slices). The cod is cut into pieces and brushed with egg white. Upside down, put a piece of toast, brushed with egg white on the side facing the cod. Start by roasting the cod with the bread side downwards with low heat until the bread becomes golden. The cod was roasted in oil. The cod is turned and ready for approx. 2 min. Turn off the flare and allow the cod to pull for a further 2 minutes.

Served with potatoes.