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Ingredients (4 servings)
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500 g Kabeljaufilet
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600 g Bio-Süßkartoffeln
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2 Stk. Bio-Avocado
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100 g Blattsalat
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1 Stk. Bio-Karotten-Ciabatta
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Olivenöl, Essig, Salz, Pfeffer
Preparation
- Peel the sweet potatoes, cut into small cubes, and fry in a pan with a little olive oil over medium heat for about 15 minutes until tender and crispy.
- Slice the avocado flesh into wedges, mix with the washed leaf lettuce, and marinate with olive oil, vinegar, salt, and pepper.
- Divide the cod fillet into four portions, season, and fry in a second pan with oil until golden brown on both sides.
- Cut the carrot ciabatta into pieces and serve together with the fish, sweet potatoes, and avocado salad.
