Fried Cod with Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 pcs Cod (each about 200 g)
- 2 Tbsps lemon juice
- salt
- peppers (freshly ground)
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- 500 grams potatoes (cooked, leftover from the day before)
- 1 bunch scallions
- 3 Tomatoes
- 2 Tbsps parsley (chopped)
- 3 Tbsps White vinegar
- 3 Tbsps Vegetable broth
- 4 Tbsps Corn oil
Preparation steps
1.
Sprinkle fish fillets with lemon juice and lightly season with salt and pepper.
2.
Peel and cube the potatoes. Rinse and slice the scallions into thin rings.
3.
Rinse and quarter the tomatoes, then remove the seeds and finely chop. Reserve 1 tablespoon tomato and cut into cubes.
4.
Whisk together the vinegar, broth, oil, salt and pepper. Stir into the vegetables, cover and set aside, stirring occasionally.
5.
Heat butter in a pan. Dredge the fish fillets lightly in flour and saute in hot butter on each side for about 3 minutes. Add and saute 1 tablespoon diced tomatoes and 1 tablespoon parsley.
6.
Season potatoes and vegetable salad again with salt and pepper. Stir in remaining parsley, place on plates and arrange the fish fillets on top. Serve immediately.
