Summary

Ingredients

• 400 g potato (s), waxy
• 50 g sprin onion (s)
• 100 ml vegetable stock
• 2 tablespoon balsamic vinegar
• salt
• pepper from the grinder
• 1 tablespoon sunflower oil
• 300 g cod fillet (s)
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• 0.5 ½ bunch dill
• 30 g breadcrumbs
• 1 tablespoon butter
• 1 half a cucumber (s)
• 0.5 ½ bunch radishes

Moreover:

• possibly fat for the baking dish

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Instructions

1. Boil, peel and slice the potatoes. Cut the spring onions into rings. Bring the vegetable stock with vinegar, 1/2 teaspoon salt and a little pepper to the boil and add to the potatoes with the spring onions and oil. Mix the lettuce well and cover and let stand for 30 minutes.
2. Preheat the oven to 200 ° C top / bottom heat. Cut the fish into three pieces, drizzle with lemon juice and season with salt. Place on a baking sheet lined with baking paper or in a large, greased casserole dish and brush with the mustard. Finely chop the dill. Toast the breadcrumbs in hot butter, add the dill. Spread the mixture over the fish. Bake the fish in the oven for about 15 minutes.
3. Slice the cucumber and radishes and fold them into the salad. Serve with the fish.