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🍽️ Crispy Cod on Fresh Vegetable Salad

750 kcal · 30 min · 4 servings

Ingredients

• 2 pieces Cod fillet (approx. 200 g each)
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 2 tbsp Flour
• 2 tbsp Butter
• 500 g cooked Potatoes (from the day before)
• 1 bunch Spring onions
• 3 Tomatoes
• 2 tbsp chopped Parsley
• 3 tbsp White wine vinegar
• 3 tbsp Vegetable broth (instant)
• 4 tbsp Germ oil

Instructions

1. 1. Drizzle lemon juice over the cod fillets.
2. 2. Season the fish lightly with salt and pepper.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into small cubes.
5. 5. Wash the spring onions.
6. 6. Trim the ends of the spring onions.
7. 7. Slice the spring onions into thin rings.
8. 8. Wash the tomatoes.
9. 9. Quarter the tomatoes.
10. 10. Remove the core of the tomatoes.
11. 11. Dice the tomatoes very finely.
12. 12. Take one tablespoon of the diced tomatoes.
13. 13. Set aside the removed tomatoes.
14. 14. Whisk vinegar, broth, oil, salt, and pepper in a bowl.
15. 15. Add the prepared potatoes and spring onions to the marinade.
16. 16. Mix the vegetables thoroughly with the marinade.
17. 17. Let the vegetables marinate for a while.
18. 18. Stir the vegetables occasionally.
19. 19. Heat butter in a pan.
20. 20. Coat the fish fillets in flour.
21. 21. Fry the fish fillets in the hot butter.
22. 22. Fry the fish for about three minutes per side.
23. 23. Add the reserved tablespoon of diced tomatoes to the pan.
24. 24. Add one tablespoon of parsley to the pan.
25. 25. Taste the potato vegetable salad again and adjust seasoning.
26. 26. Mix the remaining parsley into the salad.
27. 27. Divide the salad among the plates.
28. 28. Place the fish fillets on top of the salad.

Nutrition per serving

• kcal: 750
• Protein: 44 g · Fett/Fat: 35 g · Carbs: 62 g