Baked Fish with Crust and Fennel Salad

Ingredients

• 600 g cod fillet (150 g per fillet)
• 2 tbsp liquid butter (15 g each)
• Salt
• Pepper
• 4 slices Whole grain toast
• 4 tbsp roasted peanuts (15 g each)
• 50 g parmesan cheese (30% fat in dry matter)
• 2 bunches parsley (20 g each)
• 8 tbsp olive oil
• 50 g Baby Spinach
• 300 g fennel
• 1 tbsp Lemon Juice
• 2 tbsp green peppercorns
• 800 g cooked potatoes (preferably small wedges)

Instructions

1. 1.

   Wash and pat fish fillets dry, then cut in half. Place on a baking sheet lined with parchment paper, brush with butter, and season with salt and pepper. Dice toast and chop peanuts; combine both with parmesan in a food processor to make crumbs.

2. 2.

   Wash parsley, shake off water, remove leaves, finely chop half of them and mix with 1 tbsp olive oil before adding to the crumb mixture. Spread the mixture over the fish fillets, pressing lightly into the crust.

3. 3.

   For the salad, wash and dry spinach. Clean and slice fennel into thin strips. Whisk lemon juice with 5 tbsp olive oil and peppercorns for the dressing.

4. 4.

   Toss potatoes with remaining oil and place between the fish fillets on the baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

5. 5.

   Drizzle the dressing, including peppercorns, over the salad. Serve the fish and potatoes together with the salad.