Cod with Potato Crust

Ingredients

• 400 g waxy potatoes
• 20 g starch (1 tbsp)
• Salt
• Pepper
• 600 g cod fillet (4 slices)
• 3 Stalks Parsley
• 2 egg yolks
• 4 tbsp rapeseed oil
• 2 Zucchini
• 4 tomatoes
• 2 tbsp olive oil
• 3 tbsp Lemon juice

Instructions

1. 1.

   Peel, wash and grate potatoes coarsely. Squeeze through a kitchen towel, mix with starch and season with salt and pepper.

2. 2.

   Rinse fish fillets under cold water, pat dry and season with salt and pepper.

3. 3.

   Wash parsley, shake off excess water and chop leaves. Whisk egg yolks with parsley. Coat fish first in egg mixture, then in potato mixture.

4. 4.

   Heat oil in a non‑stick pan. Cook fish fillets over low heat for about 4 minutes per side until golden brown.

5. 5.

   Meanwhile wash zucchini, trim and cut into diagonal slices. Blanch in boiling salted water for about 2 minutes. Drain.

6. 6.

   Wash tomatoes, blanch briefly, shock in cold water, halve, seed and dice them.

7. 7.

   Combine zucchini with olive oil, lemon juice, salt, pepper and tomatoes. Distribute vegetables on four plates, place cod fillets with potato crust on top and serve immediately.