For ➍800 g cod fillets
4 tbs olive oil
2 lemons
juice of 2 oranges for juice
1 orange in parts
150 g blueberries
20 g fresh dill
2 fennel bulbs, finely cut
2 cloves of garlic, chopped
200 g soft white cheese
1 red onion
1 tbs red wine vinegar
1 pomegranate
pepper & salt
Place the fish in an oven dish. Add the olive oil, the lemon juice and some pepper and salt.
Bake the fish on the BBQ or in an oven at 180°C for 15 m.
Add the orange juice, the orange segments, the blueberries and the fresh dill to the finely cut slices of fennel. Add pepper and salt, mix and let rest.
Add the finely chopped garlic and olive oil to the flat cheese. Season with salt and pepper.
Mix the red wine vinegar with the finely chopped red onion slices.
Take a plate, first place the fennel salad, then a piece of fish, a round spoon of soft cheese, the marinated red onion and some pomegranate on top.
Bake the fish on the BBQ or in an oven at 180°C for 15 m.
Add the orange juice, the orange segments, the blueberries and the fresh dill to the finely cut slices of fennel. Add pepper and salt, mix and let rest.
Add the finely chopped garlic and olive oil to the flat cheese. Season with salt and pepper.
Mix the red wine vinegar with the finely chopped red onion slices.
Take a plate, first place the fennel salad, then a piece of fish, a round spoon of soft cheese, the marinated red onion and some pomegranate on top.
