Cod with caper lime stock

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). For the lime sauce, peel and finely dice the onion. Peel 1 lime thick enough to remove the white skin. Chop the flesh finely.

2. 2

   Squeeze the remaining lime. Mix 50 ml olive oil and lime juice. Stir in onion, lime pieces and capers. Season with salt and pepper.

3. 3

   Peel and wash the potatoes and cook them in boiling salted water for 12-15 minutes. Rinse fish pieces cold, dab dry and salt. Place in an ovenproof dish. Add lime sauce and bake in a hot oven for about 14 minutes.

4. 4

   In the meantime, drain the potatoes, let them drain and cut them in half. Heat 2 tablespoons of oil in a large pan and fry the potato halves until golden brown, turning them over. Season with salt and pepper.

5. 5

   Sort the spinach, clean and wash it thoroughly. Roast sesame seeds in a pan without fat until golden brown. Remove. Heat 1 tbsp. oil in a frying pan. Let the spinach collapse in it. Mix with mayonnaise and sesame seeds.

6. 6

   Season vigorously with sesame oil, salt, pepper and paprika. Serve.