Cod is on my menu several times a week because I’m crazy about fish. I have made two everyday dishes with fish, which are super easy to make and do not require very many ingredients. I have chosen to use cod and salmon, but other types of fish can easily be used for the dishes.
OVEN-BAKED COD PACKETS:
2 leeks, in thin slices
2 carrots, in small cubes
4 cod fillets, other types of white fish can be used
2 grms of white miso paste
150 ml crème fraiche, preferably 38%
peel from 1 organic lemon
2 tablespoons olive oil
salt and pepper
4 small twigs chervil or parsley
SALAD:
150 g kale
2 apples, cut into thin slices
4 tablespoons hazelnuts, coarsely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper
- Turn the oven to 200 degrees. Divide leeks, carrots and cod on 4 pieces of baking paper. Stir the crème Fraiche, white miso paste, lemon zest, olive oil, salt, pepper and herbs together and spread it on top of the codpieces. Fold the baking paper together and close it tightly at the ends. Behind the fish packages for approx. 10-12 minutes.
- Thoroughly clean the kale and chop it finely – mix it with apples and hazelnuts. Stir olive oil together with vinegar, salt and pepper and turn it around in the salad – taste the salad.
- Serve the fish packages together with the salad and possibly. a piece of coarse bread.
CRISPY SALMON WITH LEMON POTATOES:
LEMON POTATOES
300 g small potatoes
2 avocados, in thin slices
1 bunch of cress or sprouts
peel from 1 organic lemon
juice from 1 citron
3 tablespoons olive oil
salt and pepper
TOPPING:
½ bunch broad-leaved parsley
25 g parmesan
4 tablespoons hazelnuts
1 tablespoon olive oil
salt and pepper
4 salmon fillets
PREP:
- Put the potatoes in a pan with water and salt and cook them until tender. Turn the oven to 200 degrees.
- Chop the ingredients for topping together – either with a knife or in a food processor. Spread the mixture on top of the salmon fillets.
- Put the salmon fillets in a fireproof dish and bake them in the oven for approx. 10-12 minutes. Once the potatoes are cooked, cut them into smaller pieces and flip them together with the avocado, cress, lemon peel and juice, olive oil and season with salt and pepper. When the salmon is baked, it is served with warm lemon potatoes.
