Cod in Speck Alto Adige with baked lemon potatoes

Course: main course Style: modern Level of difficulty: easy Preparation time: 50 min. Created by: Denise Schuster Print

Ingredients 2 people 4 people 8 people 400 g cod loins 6 slices Speck Alto Adige PGI 25 g piece of Speck Alto Adige PGI 500 g small potatoes 1½ tbsps olive oil 1½ organic lemons ½ bunch rosemary ½ bunch thyme 125 g sugar-snap peas ½ bunch of radish Salt, pepper 800 g cod loins 12 slices Speck Alto Adige PGI 50 g piece of Speck Alto Adige PGI 1 kg small potatoes 3 tbsps olive oil 3 organic lemons 1 bunch rosemary 1 bunch thyme 250 g sugar-snap peas 1 bunch of radish Salt, pepper 1,6 kg cod loins 24 slices Speck Alto Adige PGI 100 g piece of Speck Alto Adige PGI 2 kg small potatoes 6 tbsps olive oil 6 organic lemons 2 bunches rosemary 2 bunches thyme 500 g sugar-snap peas 2 bunches of radish Salt, pepper		Preparation Preheat the oven to 200 degrees C (top and bottom heat). Wash and halve the potatoes. Wash the lemons with hot water and cut into slices. Place the potatoes and the lemon slices on a baking tray. Sprinkle with olive oil and season with salt and pepper. Season with a few sprigs of thyme and rosemary, then place in a preheated oven and roast for 10 minutes. Divide the cod into four pieces, place a sprig of rosemary on each and wrap in the Speck Alto Adige. Place on the baking tray with the potatoes and bake for another 15 minutes. Simultaneously, blanch the sugar-snap peas in boiling water, then rinse with ice-cold water. Wash the radishes and cut into fine slices. Finely dice the Speck Alto Adige, and fry the bits in a frying pan without cooking fat. Add the sugar-snap peas and radishes and toss briefly. Season with salt and pepper. To serve, place a few potatoes, sugar-snap peas and a piece of fish on each plate.