Cod with lettuce and hot potatoes

A tough day

After a shopping tour with my husband (we call it powershopping) I was quite tiered out but happy. It was a tour to a outlet shopping mall in Bremen. We bought a lot of things: a bicycle helmet for me (if a wear it I look like a human cannonball), a lock for my new bike and so one. It’s spring and all people want to take more time outside. Wonderful, I like the spring season.
We decided to eat something lite. Fish is always a good choice. We take fresh Cotfilet (in Germany Kabeljau or Dorsch) with herbage dip, salad und tiny small hot spicy potatoes (german= Drillinge).
Something about the fish
Cot is a thankful fish – awesome tastiness  and wonderful easy to prepare. The fish has very little fat and soft but firm flesh. These fish can grow up to a meter and 40 kg weight.

Here’s the shopping list for 3-4 portions – don’t worry most off the ingredients are herbs/spices

700g Cot filet
1 teaspoon bell pepper powder
1 teaspoon Jeera
½ tablespoon cayenne pepper
½ tablespoon salt
½ tablespoon pepper (black)
6 tablespoon olive oil

herbage dip:
200g yoghurt
1 lime
½ bunch dill
½ bunch parsley
salt, pepper, sugar

1 small romaine lettuce
4 green asparagus
2-3 spring onions
1-2 red onions
4 tablespoons herb-flavored vinegar
1 tablespoon  sugar
Salt and pepper

500g small potatoes (German= Drillinge)
6-8 tablespoon olive oil
1 tablespoon bell pepper powder
2 teaspoon salt
1 tablespoon cayenne

Let’s go

Wash the fish with cold water and portioning and dry it.  Search for fishbones and take them out of the fish. Make a marinade of the spices and the oil – gently cover the cot with it. Leave the fish alone (it should become room temperature, so don’t put it the fridge).


We use the time to make our herbage dip for the fish. Wash the herbs and pick the leaves. Finely chop them. Once again washing time – now the lime takes a shower. Rub or cut off the zest und chop it finely. Take a small bowl and stir the yoghurt, herbs, limejuice and zest together. Season to taste with salt, pepper and sugar. Time to preheat the oven to 150 grad.

IMG_1165_It’s time for the salad. Wash the salad and cut it into thin rings. Peel the onions and again cut into thin rings. Clean the spring onions and… right cut them into thin rings. Cook the green asparagus for 3 minutes in salty water after this cut the asparagus into slices. Put all on a large plate. Produce a dressing with vinegar, salt and pepper. Pour over the salad just before eating.

IMG_1169_Make a marinade of spices for the potatoes. Once again wash the small potoatoes and cook them about 15 minutes (not longer) in salty water. Turn the potatoes into the marinade. They should be covered all over with it. Put the potatoes onto a baking tray and into the oven. They need about 10 minutes to be ready.

Time is ticking! You need a pan and olive oil. Heat the pan and pure in some oil. If the oil is hot put in the fish.
IMG_1183_Fry each side oft he fish 3 minutes. Pure the dressing onto the salad and stir it. Put the pan with the fish on the table (so he stays longer warm), get the potatoes out of the oven and onto a plate, get the herb sauce for the fish range.


easy, quick and tasty

Bon appetite