Lukewarm cod and rocket salad

Name: Lukewarm cod and rocket salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Cod fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 75 g Rocket (arugula); 100 g cherry tomatoes; 1 small onion; 1 Garlic clove; 15 g clarified butter; 2-3 TABLESPOONS Balsamic vinegar; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3-4 discs (50 g) fresh baguette; 7-10 Tbsp Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Cod fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
75 g Rocket (arugula)
100 g cherry tomatoes
1 small onion
1 Garlic clove
15 g clarified butter
2-3 TABLESPOONS Balsamic vinegar
1-2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3-4 discs (50 g) fresh baguette
7-10 Tbsp Lemon

Directions

1
Wash the cod, dab dry and cut into large cubes. Sprinkle fish with lemon juice and sprinkle with salt. Leave to stand for about 10 minutes. Meanwhile clean, wash and dry the rocket and tomatoes.
2
Cut tomatoes in half, rocket, except for a few leaves, cut into strips. Peel onion and garlic. Cut onion into fine slices, press garlic through a garlic press. Drain the cod.
3
Heat clarified butter in a pan and fry the fish in it until golden brown. Remove the fish cubes. Sauté the onion and garlic in hot frying fat until transparent, add the tomatoes and strips of rocket and toss briefly.
4
Sprinkle with vinegar and olive oil and season with salt and pepper. Put them on a plate together with the warm fish cubes and serve garnished with the rocket leaves and lemon wedges. Fresh baguette tastes good with it.