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🍽️ Cod with mashed potatoes and lemon sauce

608 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 2.5 oranges
• 1 handful salad leaves (20 g; e.g. frisée or arugula)
• 1 small red onion
• 2 organic lemons
• 1 avocado
• pepper
• 3 tbsp olive oil
• 200 ml milk (3.5% fat)
• 50 g butter
• nutmeg
• 4 cod fillets (125 g each)
• 4 sprigs parsley
• fleur de sel

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for 30 minutes until tender.
4. 4. In the meantime, peel two oranges.
5. 5. Slice the oranges into thin rounds.
6. 6. Collect the released orange juice.
7. 7. Squeeze half an orange.
8. 8. Wash the salad leaves thoroughly.
9. 9. Spin the salad leaves dry.
10. 10. Tear the salad leaves into small pieces.
11. 11. Peel the onion.
12. 12. Slice the onion into thin rings.
13. 13. Rinse a lemon under hot water.
14. 14. Cut four thin slices from the middle of the lemon.
15. 15. Squeeze the rest of the lemon.
16. 16. Halve the avocado.
17. 17. Remove the pit of the avocado.
18. 18. Carefully lift the flesh out of the skin.
19. 19. Cut the avocado into wedges.
20. 20. Drizzle the avocado with one teaspoon of lemon juice.
21. 21. Decoratively arrange the salad on one half of the plates.
22. 22. Place the onion rings on the plate.
23. 23. Place the avocado wedges on the plate.
24. 24. Garnish each plate with a lemon slice.
25. 25. Mix half of the remaining lemon juice with the orange juice.
26. 26. Season the mixture with salt and pepper.
27. 27. Stir the oil into the dressing mixture.
28. 28. Drizzle the salad with the dressing.
29. 29. Drain the potatoes.
30. 30. Let the potatoes steam dry for a moment.
31. 31. Press the potatoes through a potato ricer.
32. 32. Heat the milk.
33. 33. Stir 30 grams of butter into the potatoes.
34. 34. Mix the milk with the potatoes.
35. 35. Season the mash with salt.
36. 36. Grate some fresh nutmeg over the mash.
37. 37. Rinse the fish fillets.
38. 38. Pat the fish fillets dry.
39. 39. Drizzle the fish fillets with the remaining lemon juice.
40. 40. Season the fish fillets with salt.
41. 41. Season the fish fillets with pepper.
42. 42. Wash the parsley.
43. 43. Shake the parsley dry.
44. 44. Finely chop the parsley.
45. 45. Heat the remaining butter in a pan.
46. 46. Fry the fish fillets on both sides over medium heat.
47. 47. Fry the fish fillets for 2 to 3 minutes.
48. 48. Add the chopped parsley to the pan.
49. 49. Place the mash in a circle next to the salad on the plates.
50. 50. Place the fish fillets on top of the mash.
51. 51. Sprinkle fleur de sel over the fish fillets.
52. 52. Sprinkle some pepper over the fish fillets.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 608
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 55 g