Shallow-Fried Supreme of Cod Bretonne
Ingredients
- 10 cod supremes each weighing about 3 1/2 oz
- 4 tbsp flour
- 3 1/3 floz oil
- 3 lemons
- 5 1/3 floz nut brown butter
- chopped parsley
- 7 oz prawns
- 7 oz sliced cooked button mushrooms
Instructions
- Heat the oil in a frying pan. Pass the fillets through the flour and shake off the surplus.
- Place into the pan presentation side down. Fry until coloured, then turn and continue to fry until nicely coloured and firm to the touch.
- Dress on a serving dish, place a slice of peeled lemon on each portion, squeeze lemon juice over the fish and sprinkle with the chopped parsley.
- Just before serving, sprinkle 200 g prawns and 200 g sliced cooked button mushrooms over the fish.
Calories: 307 kcal
Carbohydrates: 9 g
Protein: 26 g
Fat: 20g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 80 mg
Potassium: 691 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 47 IU
Vitamin C: 19 mg
Calcium: 93 mg
Iron: 1 mg