Fish Fillets with Potato Crown on Zucchini Bed

Ingredients

• 400 g waxy potatoes
• Salt
• 2 zucchinis
• 2 EL olive oil
• Pepper (freshly ground)
• 4 cod fillets (180 g each)
• 2 EL lemon juice
• 60 ml hot milk
• 2 EL Butter
• 2 EL capers
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash, peel, and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   Wash, trim, and slice the zucchini lengthwise into thin rounds or half-moons. Line a baking dish with the zucchini slices and brush them with olive oil, then season with salt and pepper.

4. 4.

   Rinse the fish fillets, pat dry, drizzle with lemon juice, and season with salt and pepper. Place them on top of the zucchini layers. Drain the potatoes, let them steam off, then mash them. Stir in the hot milk, remaining butter, and capers. Season with salt and nutmeg, fill a piping bag with a star tip, and pipe the mixture over the fish.

5. 5.

   Bake in the preheated oven on the middle rack for about 20 minutes.