Our recipes

Ingredients

• 800g Femeg cod fillet
• 200g waxy potatoes
• 2 tomatoes
• 2 spring onions
• olive oil
• salt, pepper
• 1 tablespoon lemon juice
• Parsley

Preparation

First, peel and wash the potatoes and cook in a pot of water until al dente. Defrost the cod fillets, rinse and pat dry. Pour hot water over the tomatoes, rinse, peel and cut into small pieces. Also cut the spring onions into rings. Then mash the potatoes in a bowl and mix with the tomatoes and spring onions. Season the mixture with lemon juice, oil, salt and pepper. Salt and pepper the cod fillets and place them in a baking dish coated with olive oil. Spread the potato mixture on the fillets and bake everything in a preheated oven at 200°C for about 20 minutes.