Cod Dusted In Spelt Flour With Noodles & Vegetables

Updated post.

Cod is one of the boys’ favourite fishes as it’s a subtle, versatile fish which can take a lot of flavour be it oriental ingredients as here or South Asian in curries for example. It’s a great ‘foundation fish’ as Peter calls it-one you can use to build flavours and textures with, in a variety of dishes.

I make sure I always buy sustainably caught cod so look at out for ‘MSC certified’ on the label when you’re in the supermarket or at your local fishmongers and I tend to buy in bulk and freeze what I’m not using.

Although this dish looks rather fancy, fear not my fellow busy mamas as it’s actually incredibly easy to make – proving a perfect mid-week dinner for your hungry babes.

Enjoy!

Cod Dusted In Spelt Flour With Noodles & Vegetables

Ingredients (serves 2)

• 2 tablespoons of coconut oil
• 1/2 onion sliced thinly
• 2 pak choi, stems separated
• 1 carrot sliced finely
• 1 tbsp soy sauce
• 50g of spelt flour
• 1 large egg, whisked
• 2 x boneless and skinless, sustainably caught cod fillets.
• Salt and pepper to season
• Juice of 1/2 a lemon
• 2 nests of egg noodles but you can use rice if you prefer, cooked to packet instructions

Method

1. Add a tablespoon of coconut oil into a wok or medium sized frying pan.
2. Add the onion and carrots and cook until they soften
3. Add the pak-choi and soy sauce and heat until all the vegetable are cooked
4. While the vegetable are cooking, add the spelt flour and salt/pepper to a bowl. In a second bowl, add the egg.
5. Lightly oat both cod fillets in the spelt flour mix and then follow by coating in the egg mixture. Ensure that the whole fillet is covered.
6. Add the coconut oil to the pan and turn the heat to medium. Add the crusted cod to the pan and cook for about 3 minutes on each side until lightly browned.
7. Serve with cod on a bed of noodles and vegetables