Gluten free – Baked Cod Fish with the Best Potato Salad ever!

Fish has so many great nutritional benefits! It’s a fantastic source of protein, low in fat, a good source of good fats unlike the bad saturated fat you find in most meats. It is also very quick and easy to cook, and can be a great midweek meal.

Ingredients for the fish (serves four):

  • 2 fresh codfish fillets ( ecological )
  • 2 quail eggs *optional: 1 chicken egg (according to tolerance)*
  • Gluten-free breadcrumbs
  • Sea salt and fresh pepper
  • 1/2 lemon
  • 1 tablespoon of vegan margarine
  • 1 tablespoon of cold-pressed olive oil for searing the fish

Ingredients for the potato salad (serves four):

  • 1 kg of white potatoes *not baking type*
  • 1 shallot or onion
  • 1-2 tablespoons of apple vinegar
  • 2 tablespoons of granulated vegetable broth
  • 250 ml water
  • Fresh cress
  • Sea salt
  • 1 tablespoon of vegan margarine for searing the onions

Additional ingredients:

  • Some leaves of fresh market salad

Preparation

Start the potato salad so it will have enough time to infuse with all the ingredients. Peel the potatoes, cut into thin slices and put them into a bigger bowl. *For a better infusion*: Peel and cut the shallot/onion into small dices. In a medium sized pot, add some vegan margarine and cook the shallots/onions until transparent. Don’t let the onions become too brown, otherwise the salad will taste a bit bitter. As soon as the onions are transparent, add the water and vegetable broth, bring it to a boil. Add the apple vinegar and season with salt. Then remove from the heat.

In the meantime, rinse and shake dry the cress, set aside. Pour the hot broth over the potatoes and stir carefully. We recommend letting the salad infuse for about 30 minutes. (You might want to add some salt after the infusion time). The potatoes will soak up almost the entire liquid. The salad should not be too firm or have too much liquid. For example: like a risotto: it should always be smooth and creamy. It’s the same for potato salad!

Now let’s dedicate ourselves to the baked codfish. Rinse the codfish under cold water, dab it dry and set it aside. Whisk the quail eggs in a deep plate. Place the breadcrumbs onto another plate. Melt the margarine in a coated frying pan. Sprinkle some lemon juice over both sides of the fish, then dip the fish in the eggs, then, salt and then coat the entire fish with the bread crumbs. Now carefully place them into the frying pan. Slowly sear the fillets on both sides, so that the bread-crumble-coating stays intact and the fish remains juicy.

Serve on a plate placing the cress under the potato salad and then add the cod fish. Season with salt and pepper.

Serve with the fresh market salad, which was mentioned above.

ENJOY a healthy gluten free meal packed with vitamins and minerals!

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