Butter (for greasing)
3 eggs
1/2 teaspoon of salt
1/4 cup of lemon juice (60 ml)
1 caper, finely chopped and crushed
2 cod fillets (700 g each)
1 cup of all-purpose flour (120 g)
2 tablespoons of chopped parsley
1 tablespoon of chopped thyme
For the sauce
1/4 cup of olive oil (60 ml)
2 tablespoons of coloring matter (colorau)
2 cloves of finely chopped garlic
500 g of fresh button mushrooms, finely chopped
1 cup of heavy cream (240 ml)
1 cup of natural yogurt (230 g)
1/2 teaspoon of salt
Butter (for greasing)
3 eggs
1/2 teaspoon of salt
1/4 cup of lemon juice (60 ml)
1 caper, finely chopped and crushed
2 cod fillets (700 g each)
1 cup of all-purpose flour (120 g)
2 tablespoons of chopped parsley
1 tablespoon of chopped thyme
For the sauce
1/4 cup of olive oil (60 ml)
2 tablespoons of coloring matter (colorau)
2 cloves of finely chopped garlic
500 g of fresh button mushrooms, finely chopped
1 cup of heavy cream (240 ml)
1 cup of natural yogurt (230 g)
1/2 teaspoon of salt
Preheat the oven to 200°C (hot)
Grease a rectangular baking dish with butter, measuring 27 cm x 40 cm
In a bowl, beat the eggs lightly with the salt, lemon juice, and caper
Place the fillets in this mixture and turn them until they are well coated
In a small bowl, mix together the flour, parsley, and thyme
Pass the fillets through the flour mixture, then through the egg mixture and again through the flour, pressing lightly
Place the fillets in the prepared baking dish and put it in the preheated oven until, when you insert a fork into the fish, it separates into flakes (about 40 minutes)
Prepare the sauce: In a medium pan, heat the olive oil and colorau over medium heat
Fry the garlic until it starts to brown (about 3 minutes)
Add the mushrooms and increase the heat until they are soft (about 3 minutes)
Add the heavy cream, yogurt, and salt
Mix well and heat for a few moments
Serve over the fish
249 calories per serving
