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  • Cod Picasso with cactus figs

Recept time 25 min.
Recept time 4
Recept time Frying pan

Combine a fish dish with fresh fruit. This dish is a true classic, we have given it an exotic twist by adding cactus figs.

Ingredients

  • 2 EAT ME cactus figs
  • 1 EAT ME lime
  • 1 EAT ME mango
  • 2 EAT ME kiwis
  • 10 g EAT ME ginger
  • 2 apples
  • 2 bananas
  • 4 cod pieces
  • 150 g butter
  • 50 g flaked almonds

Let's get to work

Preparation
  1. Peel the kiwi. Halve the kiwi and slice it into cubes.
  2. Peel the ginger and grate it finely.
  3. Cut the mango along both sides of the stone or use a mango slicer. Then cut some strips in the seedless flesh, without cutting through the skin. Slice in the opposite direction as well so you get a crosshatch pattern. Spoon the cubes from the mango.
  4. Cut the banana into slices and apple into cubes.
  5. Preheat the oven to 180 °C.
  6. Prick the cactus figs with a fork. Cut off both ends of the fruit. Then score the skin lengthwise. The skin can now easily be removed with a fork. Slice the cactus figs.
  7. Cut the lime in half. Squeeze the juice from the fruit.
  8. Toast the almonds in a dry frying pan until golden brown.
  9. Sprinkle a little salt on the cod. Do not do this on the the skin.
  10. Heat half the butter in the pan and fry the cod on its skin. Bake the cod in the oven for another 5 minutes until done.
  11. Heat the other half of the butter in a pan and fry the fruit and the ginger. Let it bake for a few minutes and pour in the lime juice and season with salt and pepper.
  12. Remove the cod from the oven and place the baked fruit on top and sprinkle with the almonds.
  13. Serve with potatoes and salad.
Enjoy

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Gamba op mango-flespompoenpuree
Gambas on mango-butternut squash puree
Ciabatta met mango en kip
Ciabatta with mango and chicken
Ontbijtbowl met kiwibessen
Breakfast bowl with kiwi berries
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