Herb fish with lemon potatoes

Ingredients for 2 servings:

• 400 g potatoes
• 1 clove(s) garlic
• 3 tsp olive oil
• ½ sprig(s) rosemary
• 200 ml vegetable stock
• ½ organic lemon(s), zest and juice
• Salt and pepper, freshly ground
• 400 g fish fillet(s) (e.g. cod, Nile perch)
• ½ bunch parsley, flat
• 1 tsp capers, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the potatoes and quarter them lengthwise. Peel the garlic and slice them. Fry the potatoes in 2 teaspoons of hot oil, season with salt and pepper. Add the garlic and rosemary and toss briefly. Then pour in the stock mixed with the lemon juice. Cover and simmer over low heat for about 20 minutes. Add a little more stock if necessary. Meanwhile, wash the fish, pat dry, and divide into 2 portions. Season with salt and pepper, and fry in the remaining oil for about 7 minutes. Finely chop the parsley and capers, mix both with the lemon zest. Sprinkle over the fish and serve with the potatoes.