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🍽️ Warm Cod on Fresh Vegetable Salad

417 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 150 ml white wine (or vegetable broth)
• 1 bay leaf
• 275 g cod fillet
• salt
• 1 cucumber
• 8 cherry tomatoes
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 small garlic clove
• 3 spring onions
• 4 sprigs parsley
• 1 pinch cumin
• pepper
• 2 tbsp sherry vinegar
• 5 tbsp olive oil
• 2 romaine lettuce hearts
• 2 sprigs basil

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Place the onion cubes into a pot.
3. 3. Pour in white wine and an equal amount of water.
4. 4. Add a bay leaf to the liquid.
5. 5. Bring the mixture to a boil with the lid on.
6. 6. Rinse the fish under running water.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Lightly salt the fish.
9. 9. Carefully lift the fish into the hot broth using a slotted spoon.
10. 10. Cook the fish covered on low heat for 10 minutes.
11. 11. Wash the cucumber thoroughly.
12. 12. Dry the cucumber with a cloth.
13. 13. Cut the cucumber in half lengthwise.
14. 14. Remove the seeds with a tablespoon.
15. 15. Wash the tomatoes.
16. 16. Core the pepper halves.
17. 17. Rinse the cored pepper pieces.
18. 18. Dice the pepper finely.
19. 19. Dice the cucumber finely as well.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Clean the spring onions.
23. 23. Wash the spring onions.
24. 24. Slice the spring onions diagonally into thin rings.
25. 25. Quarter the cherry tomatoes.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Chop the parsley leaves coarsely.
30. 30. Mix the garlic, parsley, cumin, salt, pepper, vinegar, and oil to make a sauce.
31. 31. Pour the sauce over the diced vegetables.
32. 32. Toss the vegetables well.
33. 33. Wash the salad greens.
34. 34. Separate the salad into individual leaves.
35. 35. Spin the salad dry.
36. 36. Place the salad in a large bowl or on a platter.
37. 37. Distribute the prepared vegetables over the salad.
38. 38. Wash the basil.
39. 39. Shake the basil dry.
40. 40. Pluck the basil leaves.
41. 41. Lift the fish out of the broth with a slotted spoon.
42. 42. Shred the still warm fish into bite-sized pieces.
43. 43. Place the fish pieces on the salad.
44. 44. Pepper the fish to taste.
45. 45. Garnish the dish with the basil leaves.
46. 46. Serve the salad.

Nutrition per serving

• kcal: 417
• Protein: 31 g · Fett/Fat: 26 g · Carbs: 11 g