Baked Fish with Potato Salad

Ingredients

• 4 fish fillets (or any other fillet)
• 8 tbsp flour
• 2 Eggs
• 8 tbsp breadcrumbs
• 400 g waxy potatoes
• Salt
• 1 onion
• 1 chili pepper
• 100 ml meat broth
• Pepper
• 8 tbsp rapeseed oil
• 2 tbsp vinegar
• 50 g bacon cubes
• 3 pickles
• 0.25 bunch chives
• 1 Organic lemon
• 100 g cherry tomatoes
• 4 sprigs Parsley

Instructions

1. 1.

   Pat fish fillets dry and coat with flour. Whisk eggs and place breadcrumbs in a dish. Dip each fillet first in the egg, then roll in breadcrumbs, press to adhere, and set aside chilled.

2. 2.

   Wash potatoes and boil in salted water for about 30–35 minutes. Drain, cool, and peel. Dice onion finely. Slice potatoes into rounds. Wash chili, deseed, and dice very small. Heat broth with salt and pepper; pour over potatoes, onions, and chili, add 3 tbsp oil and vinegar, mix gently, and let rest at least 15 minutes.

3. 3.

   Roast bacon in a pan without added fat until crisp. Dice pickles and combine with bacon. Wash chives, dry, and cut into small rings; sprinkle on top.

4. 4.

   Wash lemon, zest, and cut into wedges. Wash tomatoes, pat dry, and slice. Wash parsley and dry.

5. 5.

   Heat remaining oil in a pan and fry fish fillets until golden brown. Drain on paper towels and serve garnished with cherry tomatoes and parsley.