Cod with Salsa

Ingredients

• 5 red tomatoes
• 6 yellow tomatoes
• 3 tbsp olive oil
• 3 spring onions
• 1 Green Chili Pepper
• 1 Garlic clove
• 1 handful Arugula
• 10 g sesame seeds
• 2 tbsp lemon juice
• Salt
• Pepper
• 4 fish fillets (about 150 g each, e.g., Atlantic cod or haddock)

Instructions

1. 1.

   Wash the red tomatoes and four yellow tomatoes, remove the stem ends. Depending on size halve them or cut into strips. The remaining yellow tomatoes are briefly blanched in boiling water, cooled, peeled, and diced. Roughly dice the flesh together with 1 tbsp oil and puree.

2. 2.

   Wash, trim, split lengthwise, and slice thin rings of the spring onions. Halve the chili pepper, remove seeds, finely dice the flesh. Peel the garlic and press into the tomato purée. Rinse the arugula and shake dry. Set aside a few leaves for garnish, finely chop the rest. Mix together with the sliced onions, chili, and sesame into the tomato purée. Add 1–2 tbsp lemon juice and season with salt and pepper.

3. 3.

   Rinse the fish fillets and pat dry. Drizzle with remaining lemon juice, season with salt and pepper. Heat the remaining oil in a pan and cook the fish, turning occasionally, for about 6 minutes.

4. 4.

   Arrange tomatoes and arugula on plates. Drizzle the fish with salsa and serve. Offer extra salsa on the side.