4 cod fillets (180 g each)
20 cherry tomatoes (preferably with a sprig)
1 garlic clove
2 tbsp parsley
2 tbsp dill (chopped)
1 tbs capers
3 tbs panko
olive oil
butter
pepper
fleur de sel
800 g potatoes (boiling)
½ lemon zest
80 ml buttermilk (unsweetened)
30 g butter
salt
Preheat the oven to 180°C (350°F).
Peel and crush the garlic. Mix it with the herbs. Finely chop the capers and add them. Add 3 tbsp olive oil and stir. Season with salt, pepper, and the panko and mix until crumbly.
Rinse the cod fillets and pat dry. Cover them with the crumble. Butter a baking dish and place the fish in it.
Rinse the tomatoes and add them to the fish. Drizzle with olive oil and season with pepper and fleur de sel. Bake for 20 to 25 minutes.
Boil the potatoes in salted water until tender. Mash them through a food processor. Add the lemon zest, buttermilk, and butter. Stir with a wooden spoon until a creamy, smooth purée is formed. Add more buttermilk if you prefer the purée a little thinner. Season the purée with a little salt.
