Clipfish with green potato salad

• Feel free to portion the clipfish into serving pieces.
• Brush the fish with oil and place it in an oven-safe dish/foil that can be grilled or baked.
• Cut the lemon and garlic in half and place them together with the fish in the dish.
• Cover with foil and grill/bake at approximately 180°C until the fish flakes easily (approximately 15-20 minutes).

Green potato salad

• Cut the potatoes into cubes and boil until tender. In the last few minutes of cooking, add frozen peas. Drain the water and let it cool down a bit.
• To make the dressing, whisk together Dijon mustard, honey, and lemon juice. Gradually whisk in olive oil.
• Cut the apple and spring onion into small pieces and roughly chop the herbs. You can use your favorite herbs, such as basil, dill, or a mix of different herbs.
• Mix the apple, spring onion, and herbs with the potatoes and dressing.
• Serve the warm potato salad with the clipfish.

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