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🍽️ Crispy Potato Rounds with Lemon Fish

520 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 1 tbsp maple syrup
• 4 red cod fillets (approx. 150 g each)
• 2 sprigs rosemary
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 800 g waxy potatoes
• 2 tbsp rapeseed oil
• 100 g crème fraîche

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Thinly slice off the outer layer of the lemon peel.
3. 3. Cut the peel strips into fine shreds and set them aside.
4. 4. Squeeze the juice out of the lemon.
5. 5. Stir the lemon juice together with the syrup in a small bowl.
6. 6. Rinse the fish fillets and pat them dry with a kitchen towel.
7. 7. Drizzle the citrus-syrup mixture over the fish fillets.
8. 8. Cover the fish and let it marinate for about 20 minutes.
9. 9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Line a baking sheet with baking paper.
11. 11. Rinse the rosemary briefly and shake it dry.
12. 12. Pluck the needles off the rosemary sprig.
13. 13. Stir the rosemary needles together with the olive oil.
14. 14. Season the oil with salt and pepper.
15. 15. Peel the potatoes.
16. 16. Slice the potatoes into very thin rounds.
17. 17. Mix the potato slices with the rosemary oil.
18. 18. Arrange the potatoes on the baking sheet in an overlapping pattern.
19. 19. Bake the potatoes in the oven for 15 to 20 minutes until golden brown.
20. 20. Take the fish fillets out of the marinade.
21. 21. Pat the fish fillets dry again.
22. 22. Heat the rapeseed oil in a hot pan.
23. 23. Fry the fish fillets on both sides until golden brown.
24. 24. Sprinkle the fried fish fillets with the lemon peel shreds.
25. 25. Place the baked potatoes on the plates.
26. 26. Place the fish fillets on top of the potatoes.
27. 27. Add 1 to 2 tablespoons of crème fraîche on top of the fish.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 520
• Protein: 32 g · Fett/Fat: 27 g · Carbs: 35 g