FOR THE FILLETS
300 g of cod fillets
60 g of puffed quinoa
40 g of spelled flour
2 large eggs
FOR THE SAUCE
1 dl of Greek yogurt
1 tablespoon of mayonnaise
1 tablespoon of lemon juice
1 tablespoon finely chopped pickled gherkins
1 tablespoon of finely chopped chives
Prepare the sauce by combining all the ingredients in a bowl and mixing them well until the mixture is smooth.
Cut the cod fillets into rectangles of about 3×7 centimeters and add salt. Shell the eggs in a deep plate, salt them lightly and beat them with a fork. Arrange the flour and quinoa in two other bowls.
Pass the fish sticks first in the flour, then in the eggs and finally in the puffed quinoa, pressing well with your fingers to make it adhere to the fish. As they are ready, line them up in a baking tray lined with parchment paper. Cook the fish for about 12 minutes in a preheated oven at 200 ° and serve with the sauce.
Enjoy your meal!
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