Cod on a bed of green asparagus with chives

  • April 2013

Let yourself be tempted by this fresh dish packed with vitamins!

Ingredients – Serves 4

  • 4 fillets of cod with the skin on
  • 1 kg green asparagus
  • Approximately 20 sundried tomatoes
  • 300 ml coconut milk
  • 4 tablespoon grated coconut
  • 2 tablespoon olive oil
  • 2 tablespoon Darégal frozen Chives
  • 2 tablespoon Darégal frozen Parsley
  • Salt, ground pepper

Preparation time: 5 min – Cooking time: 5 min
Rest: 10 min

  1. Place the cod in a bowl and cover with the coconut milk. Marinade for 15 minutes.
  2. Meanwhile, steam the asparagus for 10 minutes. Keep warm.
  3. Drain the fish and place on some kitchen roll. Mix the grated coconut and parsley onto a plate.
  4. Cover the fish with the mixture.
  5. Heat the olive oil in a pan, add the fish with the coconut and parsley mixture. Cook for approximately 5 minutes. Season well.
  6. Serve the asparagus onto four warmed plates, drizzle with olive oil, add a handful of sundried tomatoes, lay the fish on top of the asparagus & tomatoes. To finish, garnish the fish with a pinch of chives. It is ready!



For a more sophisticated meal, I like to replace the cod with Seabass, the asparagus with some broad beans, and sprinkle with coriander. It’s done!

Magic Caro by Darégal