Fish Fillet with Breadcrumb Crust and Baked Potatoes

Ingredients

• 1 egg
• 1 tbsp milk
• 100 g freshly grated white bread crumbs
• 1 tbsp freshly chopped parsley
• 1 tsp grated lemon zest
• 4 pieces cod fillet (ready-to-cook, with skin, about 160 g each)
• 2 tbsp lemon juice
• 80 g flour
• 4 Tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp capers
• 1 tbsp freshly chopped parsley
• 600 g waxy potatoes
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the potatoes, peel if desired, and cut into thick wedges. Toss with oil, salt, pepper and spread on a baking tray. Bake in the preheated oven for about 25 minutes until golden brown, turning occasionally.

2. 2.

   In the meantime whisk the egg and milk together. Mix the bread crumbs with parsley and lemon zest. Rinse the fish pieces, pat dry, drizzle with lemon juice, season with salt and pepper, then dredge first in flour, next in the egg mixture, and finally in the breadcrumb mix (leave the skin side out). Press the coating firmly onto the fillets.

3. 3.

   Move the potatoes aside on the tray and place the fillets skin-side down on top. Bake for about 15 minutes until golden yellow. Mix mayonnaise with sour cream, capers, and parsley, then serve over the fish and potatoes. Offer green peas on the side if desired.