400 g Lugrade cod loins
100 ml milk
200 g red pepper
300 g poppy seeds
0.5 l frying oil
100 g coriander
Place the peppers in the oven at 160 ° for 40 minutes and let them roast.
Cut the cod loins in half and place them in a bowl seasoned with milk, bay leaf, pepper and lemon juice.
After roasting the peppers, mash them to obtain a purée. Season with salt and pepper.
Place three bowls on the counter: one with flour, one with the whipped eggs and another one with the poppy seeds. Put the oil in a frying pan and heat.
After letting the cod fillets marinate dry them with absorbent paper.
Pass them by flour and then by the beaten eggs. Finally pass them by the poppy seeds and fry them. While they are frying, chop the coriander.
Serve the loins with the pepper purée and garnish with the chopped coriander.