Salad with marinated cod

Shopping List for 4 adults

Using fine small summer cod to this meal

800 g cod fillet approx. 2 to 3 medium size summer cod 1 dl virgin olive oil 2 tsp. cane sugar 2 oranges just juice 1 lime juice and lime peel 4 shallots in strips 2 cloves garlic chopped 1 fennel in thin slices 6 twigs thyme 1 tsp. cumin crushed in a mortar Salt and white pepper. Butter to grease the baking dish. 400 g mixed salads with the seasons - it is summer: radicchio, hearts of lettuce and endive, if you can get it. 1 cup mixed chopped herbs such as coriander, parsley, dill and chives. Or use your own recipe.

I am an angler in Scandinavia Home Recipe No. 6* Salad with marinated cod

Procedure without liability: Clean and filitér the cod, but leave the skin on. Preheat oven to 140 degrees. Sprinkle cod with salt and white pepper and put them in a greased baking dish with the skin side up. Bake the cod to the feasibility of pilling the skin in a snap. Depending on thickness it takes between 6 to 10 minutes. Limes scalded and peel grated, the juice squeezed out. Mix the lime peel, lime juice, orange juice, virgin olive oil, thyme, garlic, shallots, fennel and cumin in a saucepan and bring it boil. Season with salt, white pepper and sugar cane. Pour the hot syrup over the cod and let it soak in a couple of hours at the kitchen table if you want to eat it now. Otherwise you can put the dish in the refrigerator, and then let the cod soak in to the next day. Serve salad with herbs on 4 plates and top with fish and vegetables from the marinade over the salad. Use the marinade as a dressing. Extras: Fresh, coarse bread eaten with the meal. Bread dripping in dressing. Drink: Cold glass of white wine or a cold beer.