FISH WITH TOMATO AND PINE NUT CRUST, AVOCADO ZOODLES AND BAKED POTATOES

Lena from Mein leckeres Leben (My delicious Life) shows how you can easily capture the spirit of the summer holidays at home, and also how to make the best baked potatoes in the world.

And this is how it's done.

INGREDIENTS

Fish (2 persons)

2 skinless fish fillets (e.g. cod, halibut or salmon)
2 tsp tomato purée
50 g dried tomatoes, in oil
50 g pine nuts
Handful of cherry tomatoes
1 clove of garlic
2-3 sprigs of thyme, fresh
50 ml white wine
1 tbsp olive oil
Salt and pepper from the mill

Zoodles

2 small zucchini
1-2 tbsp olive oil
1 clove of garlic
1 ripe avocado
1 lime or lemon, juice
Handful of basil leaves
Salt and pepper from the mill

Baked potatoes

500 g potatoes with skin
1-2 tbsp olive oil
1 small organic lemon, juice and grated zest
1 tsp Dijon mustard
1 tbsp maple syrup
1 tbsp chopped rosemary needles
Salt and pepper from the mill

METHOD

Potatoes

Preheat the oven to 200 °C, line a tray with baking paper.
Mix the olive oil, lemon juice, a little lemon zest, Dijon mustard, maple syrup and chopped rosemary in a bowl. Season well with salt and pepper.
Wash and halve or quarter the potatoes. Mix well with the dressing and spread out on the baking tray. Roast the potatoes in the oven for 30 minutes. Turn once during this period so that they become evenly golden brown and crispy.

Fish

Quarter the cherry tomatoes, chop the garlic and spread, along with fresh sprigs of thyme, in a small baking dish. Add a dash of white wine and salt for seasoning.
For the crust, chop the dried tomatoes with oil and mix with the pine nuts.
Place the fish fillets in the baking dish and brush with tomato purée. Then spread the tomato and pine nut mixture over it and press gently. Cook in the oven at 180 °C for 15-17 minutes.

Zoodles

Purée the avocado with lime juice, garlic, 1 tbsp olive oil, salt, pepper and basil. Add 50-70 ml of water until it becomes a creamy sauce.
Turn the zucchini into spirals (use a spiraliser to turn them into noodles). Heat a little olive oil in a pan and sauté the zoodles for 2-3 minutes. Season with salt and mix with half of the avocado cream.
Serve the rest of the avocado cream as a dip for the potatoes.