Pan-fried Lemon Cod with Vegetable and Fruit Salad

Name: Pan-fried Lemon Cod with Vegetable and Fruit Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pollock; 1 piece lemon; 0.5 root carrot; Some Snow peas; 5 Red tomatoes; a little salt; Some olive oil; 5 Yellow tomato

by Flying swallows

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Since my girl started to eat supplementary food, I like to make fish soup and boiled noodles for her. She really likes to eat fish. She cooks it for her every three to five days, but she always gets tired of eating fish soup noodles, so she thinks about it. I ordered sea fish with few bones to eat for her. This time I bought Alaska pollock sticks that go directly to the Antarctic. The first order was delivered very early the next day. The pollock was still frozen when it was delivered. I can only sigh the current express industry. Too human.

Pollock from Alaska, most living in cold water at 0°C-16°C, the fish is snow-white, the meat is fresh and tender, the fish is light and has no smell, and its protein content is higher than that of hairtail, salmon, and pomfret. The fat content is lower than salmon and hairtail, which is very suitable for chewing babies and elderly people.

The cod is extremely tender. The girl will eat it before it’s out of the pot. Soon after she has time, she made this pan-fried lemon cod with a vegetable and fruit salad. The other pieces in the pot will be wiped out as soon as she is ready. I took a few pieces on the plate, just waiting for me to finish taking pictures and continue to eat. It's a real foodie. "

Ingredients

200g Pollock
1 piece Lemon
0.5 root Carrot
Some Snow Peas
5 Red Tomatoes
a little Salt
Some Olive Oil
5 Yellow Tomato

Pan-fried Lemon Cod with Vegetable and Fruit Salad

1. Prepare the raw materials, and take the Antarctic Cod Fish Strips out of the freezer before thawing.

Pan-fried Lemon Cod with Vegetable and Fruit Salad recipe

2. Wash the red and yellow tomatoes and cut into two pieces. Wash and peel the carrots and slice them.

3. Rub the lemon with salt to clean the skin, slice half of it for later use, and wait for the remaining half to squeeze the juice.

4. Wash the cod fish strips with kitchen paper to absorb the moisture, cut into strips, add a little salt, squeeze a little lemon juice, cover a few slices of lemon and marinate for more than 10 minutes.

5. Pick and wash the snow peas, and blanch them in a pot of boiling water. The carrots are also blanched until cooked. Remove the cold boiled water, add a little salt, and mix well with an appropriate amount of olive oil for later use.

6. Heat a pan with a little olive oil and fry the cod fish sticks over low heat.

7. After setting the shape on one side, turn it over and fry on the other side. The cod is out of water during frying, and the lemon slices of the kipper are added. The cod will be more tender and not fishy.

8. After the cod is fried, put it on a plate, add the chopped tomatoes, lemon slices, and the mixed snow peas and carrots, ready to eat!

9. Finished picture.

10. Finished picture.

11. Finished picture.

12. Finished picture.

13. Finished picture.

Tips:
1. Do not use too much condiments for the cod, a little salt and lemon juice can better stimulate the original umami taste of the cod.
2. It is best to use olive oil for fried cod for babies, instead of using tasteless corn oil or sunflower oil. Eating cod with some vegetable and fruit salad will be more nutritious.
3. It is forbidden for babies to be allergic to fish, which may cause adverse reactions.