John Myers
Cod with Peach and Pepper Salsa
The perfect cod with peach and pepper salsa recipe with a picture and simple step-by-step instructions.
- 800 g Cod fillet
- 1 tbsp Lemon juice
- Salt, pepper from the mill
- 2 Zwiege Dill, chopped
- 2 Zwiege Parsley, chopped
- 1 tbsp Neutral cooking oil
- 2 Red peppers
- 3 Peaches
- 1 Onion, finely chopped
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- Preheat the oven to 180 ° C (top / bottom heat). Cut the cod fillet into pieces and drizzle with lemon juice. Season with salt and pepper.
- Mix the chopped herbs with the cooking oil and coat four sufficiently large pieces of aluminum foil with it. Wrap each fish fillet individually in a piece of aluminum foil, close tightly and cook on the middle shelf for about 15 minutes.
- For the salsa, core and peel the peppers and peaches and cut into small cubes. Mix with diced onion, olive oil and lime juice. Season the salsa with salt and pepper. Arrange and serve with the fish fillets.
- Lettuce tastes good with it.
- Tip 5: If you like it spicier, you can mix a small red chilli pepper, finely chopped, with the salsa.
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