Grilled Cod with Salad, Asparagus and Woodruff

Quick Dinner.

• 2 tomatoes, chopped
• 2 sprigs of woodruff, plucked and slightly dried
• 1/2 shallot, finely chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil, the good
• pepper
• salt

everything without oil first let steep a quarter of an hour and then add the oil.

Then I fry

• 300g green asparagus

and after a few minutes I add

• 1 tablespoon sugar

as a caramelization aid. Parallel I grill

• 300g cod

in two pieces in another pan. I served it with

• 1 teaspoon of nettle and ground elder walnut pesto

and salt it heavily after frying. I put the asparagus on 2 plates, then

• 2 times a handful of mixed pick lettuce

the vinaigrette and the fish on top. This is served with a toasted slice of spelt millet almond bread.

grilled cod fillet, asparagus and tomato salad with woodruff