Cod, spicy potatoes and beetroot salad

Name: cod, spicy potatoes and beetroot salad
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 260 g cod 2 portions; 2 el dijonnaise; 500 g baby potatoes; 50 g capers; 400 g grated beets; 40 g lamb's lettuce; 7,5 g dill

Cod with Dijonnaise, potatoes, capers, beet, lamb's lettuce and dill.

Ingredients

Kitchen Stuff

1 rectangular baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C. Place the fish in the baking dish and brush both sides with the Dijonnaise.
Bake in the middle of the oven for about 15 minutes until done.
Meanwhile, halve the potatoes in the length and boil in water with salt, if necessary, for 15 minutes.
Let the capers drain in the meantime. Mix a tablespoon per person of caper juices with the beetroot.
Season with pepper and salt. Carefully bake the lamb's lettuce. Cut the dill finely.
Drain the potatoes. Mix with the capers, dill and the Dijonnaise. Season with pepper and salt.
Divide the fish, dill jars and beetroot salad over the plates and serve immediately.