TURMERIC COD WITH FENNEL SALAD AND SWEET POTATO MASS

FISH
1 clove of garlic
finely grated lemon peel from an organic lemon + the juice fri den
finely grated turmeric a small tuber (use gloves, it colors EVERYTHING)
200 g. cod
salt and pepper
thyme

MOS
200 g. sweet potatoes peeled
1 red onion
1 tablespoon Herbamare broth

SALAD
Juice and finely grated peel from a organic lemon
Finely grated rind from 1/2 organic orange
2 tbsp. good olive oil
salt and pepper
1 finely chopped fennel
1/2 diced orange
1 diced peach
a handful of blueberries
Mint leaves chopped
Basil chopped

Start by marinating the fish in the spices - and leave it in the fridge for at least 30 minutes, but preferably several hours. However, a maximum of 2 days, as the fish will otherwise get old.
Cook the sweet potato and the other ingredients until they are tender and can be blended into a mash. Put it in the fridge.

Heat the oven to 170 degrees. When it is hot, you put the fish in and let it bake for approx. 8 min.

Mix the dressing for the salad with the first 4 ingredients and mix it with the other ingredients. Mix it with your fingers and massage the flavor into the salad - make love to your salad!:)

Take out the fish and arrange it all. Thus:)