Cod with Chickpeas and Cucumber Salsa
By chef Gulasch
A healthy and tasty meal full of flavor and protein. Cucumber salsa with fresh cheese, roasted chickpeas, and pan-seared cod fillet. Tip: Before searing the cod fillet, sprinkle it with salt all over, let it sit for 10 minutes, rinse, and pat dry. The fish will be firmer and will lose excess water :)
- 15 min
- total
- Medium
- level
7 min prep Β· 8 min cook
What you will need
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Cod 100 g -
Chickpeas 0.5 pcs -
Cucumber 0.25 pcs -
Tomatoes 0.5 pcs -
Fresh cream cheese 50 g
-
Red Onion 0.5 pcs -
Lemon 0.5 pcs -
Garlic 1 clove -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment π©βπ³β¨
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Drain the chickpeas. Drain the chickpeas and save the liquid for the next step (you can also use it as a substitute for egg whites - aquafaba)
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Fry the chickpeas in a pan. Fry the drained chickpeas in a pan with a little oil over medium heat for about 3-4 minutes until golden, then set them aside to cool slightly
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Dice the cucumber. Dice the cucumber into small cubes and put it in a bowl π₯
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Dice the tomato. Dice the tomato into small cubes and add it to the bowl π
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Dice the garlic and onion. Dice the garlic and onion into small cubes and add them to the bowl π§π§
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Chop the parsley. Finely chop the parsley and add it to the bowl πΏ
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Season the salsa. Season the salsa with olive oil, lemon juice, salt, and pepper and mix π₯
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Mix the chickpeas with fresh cheese. Mix the chickpeas with the fresh cheese and season with lemon, salt, and pepper π§
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Fry the cod. Salt the cod, brush it with oil, and sear it in a heated pan over higher heat for 2-3 minutes on each side until golden, depending on the thickness of the fish π
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Serve. Serve the chickpeas, cod, and cucumber-tomato salsa on a plate π½οΈβ¨
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