Cod fillet with mustard sauce and parsley potatoes

Ingredients for 2 servings:

• 400 g potato(s), waxy
• 2 tbsp parsley, chopped
• 300 g cod fillet(s) (2 pieces)
• 1 lemon(s), juice
• 1 tbsp butter
• 3 tbsp flour
• 100 ml milk (1.5%)
• 1 tbsp oil, e.g. walnut oil
• 3 tbsp mustard, medium hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and boil them in plenty of salted water for about 20 minutes. In the meantime, wash the cod fillets, pat them dry, drizzle with lemon juice, salt, and pepper. Heat the butter in a saucepan and sweat 1 tablespoon of flour in it. Deglaze with the milk and simmer for about 10 minutes, stirring constantly. Toss the fish fillets in the remaining flour. Heat the oil in a non-stick pan and fry the fillets over medium heat until golden brown on both sides. Stir the mustard into the sauce and season with salt and pepper. Drain the potatoes and sprinkle with parsley. Serve with a salad, preferably lamb’s lettuce. Tip: Instead of boiled potatoes, you can also make jacket potatoes; this way you don’t lose as many vitamins. If you can’t find cod, you can also use haddock, cod, or pollock. The fish tastes particularly good when fried in walnut oil.