Summary

Ingredients

• 400 g potato (s)
• 1 clove garlic
• 3 teaspoons olive oil
• 0.5 ½ sprig rosemary
• 200 ml vegetable stock
• 0.5 ½ lemon (s), untreated, juice and zest, grated
• Salt and pepper, freshly ground
• 400 g fish fillet (s), (cod, Victoria perch)
• 0.5 ½ bunch parsley, smooth
• 1 teaspoon capers, finely chopped

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Instructions

1. Peel the potatoes and quarter them lengthways, cut the garlic into slices. Fry the potatoes in 2 teaspoons of hot oil, season with salt and pepper. Add the garlic and rosemary, toss in briefly, then pour in the broth, mixed with the lemon juice. Cover and cook over a mild heat for about 20 minutes, add a little more stock if necessary.
2. Wash the fish, pat dry, divide into 2 portions. Salt, pepper, fry in the remaining oil for approx. 7 minutes. Finely chop the parsley and capers, mix both with the lemon zest. Sprinkle the fish with it and serve with the potatoes.