Cod with Broad Beans and Red Wine Sauce

Divide the cod into portion pieces and sprinkle with lemon juice. Season with salt and pepper and press the skin side into the flour and breadcrumbs mixture. Heat an oil and butter mixture in a frying pan and place the fish fillets, skin side down. Fry for 2 minutes, turn and finish frying on the meat side for 3 minutes.

For the red wine sauce, sauté diced onion and garlic in butter until translucent, add red wine and reduce by half. Remove from the heat, add the ice-cold butter in flakes and blend in with a hand blender. Season to taste with salt and pepper.

For the broad beans, place the beans in a large sieve and rinse well. Blanch the tomatoes, peel off the skin, halve, seed and dice.

Sauté the diced onion in butter, add the drained beans and sauté for 3 minutes. Season with marjoram, savory, salt and pepper. Add the tomato cubes and stir well.

Arrange the broad beans in the middle of the warmed plates, place the cod fillets on top and pour the red wine sauce around them.

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