Baked Cod Filé with Potato Salad

​Ingredients / 2 port 4 x 90 g cod filé, middle bits 2 eggs, poached 8 small potatoes, halved 1 small fennel bulb, thinly sliced ½ red bell pepper, chopped ½ green bell pepper, chopped 1 small red onion, thinly sliced 2 celery stalks, sliced (the middle soft part of the vegetable)

1 tbsp small capers 10 black olives, stones removed (preferably Kalamata) 2 tbsp fresh parsley, chopped 1 tsp honey 2 tbsp balsam vinegar, best quality ½ lemon, juice only Celtic salt and freshly ground pepper

Method

• Into a small pot, add a little salt and boil the potato. Just a minute before the potatoes are ready, add the fennel and simmer for an extra minute. Remove the veggies and place them into a large bowl.

• Into a small baking tray, place the fish and cover it with the hot liquid from the veggies. Cover the tray with a cling film and bake in preheated 100° C oven for approximately 20 minutes.

• Into the bowl with the veggies, add the rest of the ingredients and make the salad.

• When the fish is ready, poach the eggs.

• Serve at once, placing the eggs on top of the fish, creating an extra creamy taste to the whole dish.

Tips

• You can use any fish you prefer. My favourite is the mackerel in a fried form.

• Most of the people I know don't like this combination, some of them find a metallic taste by combining the egg with the fish and the sauce. On the other hand, I found the dish...spectacular.