Cod with buckwheat and cucumbers

Rinse the buckwheat, cover with 100 ml of water, add salt, and cook until done for about 15-20 minutes. After cooking, let it sit covered for 5 minutes. The estimated yield of cooked buckwheat is 120-130 g.

Rinse the cod fillet and pat dry with a paper towel. Season with salt.

Beat the egg with a fork, add the flour to it, and mix until smooth.

Coat each piece of cod fillet first in the egg-flour mixture, then place it in a pan heated with oil.

Fry the cod on both sides until a golden crust forms and it is cooked through, about 3-4 minutes on each side.

Slice the cucumbers into rounds or cubes.

Place the boiled buckwheat on a plate, with the fried cod and sliced cucumbers next to it.