Cod and pearled spelt with Brussels sprouts recipe

Name: Cod and pearled spelt with Brussels sprouts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) cod fillet; 1 tbsp Maldon flaky sea salt; 400 g (14.1oz) Brussels sprouts; 2 leeks; 50 g (1.8oz) butter; 0.5 tsp chilli flakes; 1 tsp chopped lemon thyme; 100 ml (3.5fl oz) white wine; 2 tbsp lemon juice; 1 pinch salt and freshly ground pepper; 2 tbsp olive oil; 1 tsp butter; 200 ml (7fl oz) white wine; 300 g (10.6oz) pearled spelt

Servings: persons

800 g (28.2oz) cod fillet
1 tbsp Maldon flaky sea salt
400 g (14.1oz) Brussels sprouts
2 leeks
50 g (1.8oz) butter
0.5 tsp chilli flakes
1 tsp chopped lemon thyme
100 ml (3.5fl oz) white wine
2 tbsp lemon juice
1 pinch salt and freshly ground pepper
2 tbsp olive oil
1 tsp butter
200 ml (7fl oz) white wine
300 g (10.6oz) pearled spelt

1
Cut the cod filet out in even square pieces, place in a serving dish and sprinkle the salt evenly over the raw cod.
2
Cover with cling film and place in the fridge for 4 hours.
3
Start with removing the outer leaves of the Brussels sprouts, about 200 g in all, rinse them well in cold water, drain and set aside.
4
Cut the rest of the Brussels sprouts into halves and save for the puree.
5
Rinse the leeks well in cold water and cut them into slices.
6
For the pure saute leeks and Brussels sprouts in butter for 3 minutes, add white wine, chilli flakes and lemon thyme and let it saute for 5 minutes more.
7
Blend to puree right away and keep warm.
8
Boil the pearled spelt in lightly salted water for 20 minutes, drain and keep warm.
9
Fry the cod in butter for about 2-3 minutes on each side, take out of the pan, and then add the saved Brussels sprouts leaves and 1 tsp of butter and saute for 2 minutes, remove half the leaves, add white wine and spelt and saute for 5 minutes.
10
Season with salt and pepper.
11
Place the spelt in a serving dish, place the code on top and finish with the Brussels sprouts leaves over the cod.
12
Serve with the puree.

175

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 800 g (28.2oz) cod fillet, 1 tbsp Maldon flaky sea salt, 400 g (14.1oz) Brussels sprouts, 2 leeks, and more.

Yes, Cod and pearled spelt with Brussels sprouts recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!