Cod with caper lime stock

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 red onion
  • 2 Limes
  • 50 ml + 3 tablespoons olive oil
  • 1 TABLESPOON Capers (glass)
  • 7-10 Tbsp coarse sea salt
  • 7-10 Tbsp Pepper
  • 800 g baby potatoes
  • 4 pieces (250 g each) Cod fillet (on skin)
  • 500 g young leaf spinach
  • 2 TABLESPOONS Sesame
  • 100 g Mayonnaise
  • 7-10 Tbsp a few drops of sesame oil
  • 7-10 Tbsp Rose hot peppers

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). For the lime sauce, peel and finely dice the onion. Peel 1 lime thick enough to remove the white skin. Chop the flesh finely.

  2. 2

    Squeeze the remaining lime. Mix 50 ml olive oil and lime juice. Stir in onion, lime pieces and capers. Season with salt and pepper.

  3. 3

    Peel and wash the potatoes and cook them in boiling salted water for 12-15 minutes. Rinse fish pieces cold, dab dry and salt. Place in an ovenproof dish. Add lime sauce and bake in a hot oven for about 14 minutes.

  4. 4

    In the meantime, drain the potatoes, let them drain and cut them in half. Heat 2 tablespoons of oil in a large pan and fry the potato halves until golden brown, turning them over. Season with salt and pepper.

  5. 5

    Sort the spinach, clean and wash it thoroughly. Roast sesame seeds in a pan without fat until golden brown. Remove. Heat 1 tbsp. oil in a frying pan. Let the spinach collapse in it. Mix with mayonnaise and sesame seeds.

  6. 6

    Season vigorously with sesame oil, salt, pepper and paprika. Serve.