Cod on Radishes

A light, fresh, and simple dish. I thought of it as a starter or a first course. The combination of the gently fried cod with the sliced radishes and the lukewarm lemon vinaigrette is delicious. Of course, the presentation adds to the beauty.

 

Ingredients
400 g Cod
2 Lemons
12 Radishes
4 Tbsp light olive oil
1 bunch chives
  Salt and pepper for seasoning

 

Preparation
  1. Cut the cod into four equal pieces and season lightly with salt and lemon juice. Let the fish marinate for at least an hour in the fridge.

  2. Wash the radishes and slice them very thinly. Arrange the slices densely next to each other on the serving plate.
    If you want to make an effort, you can cover the slices carefully with a smaller plate and cut away the parts of the radishes uncovered.  

  3. Remove strips of peel from one lemon with a zest-peeler and set aside for decoration. The rest of the lemon peel grate off.

  4. Whisk the oil and the juice of one lemon and the grated lemon zest to a vinaigrette — season with salt and pepper to taste.

  5. Wash and cut some chive stalks into the right size and set aside.

  6. Fry the cod on medium heat on two sides to cook it. Don't overcook the fish. The flesh should just have turned white in the center and slightly brown on the top and bottom side.

    Serve | Place the pieces to fried cod onto the radishes and generously drizzle the vinaigrette over the fish and radishes. Decorate with some chives and lemon zest.