Start making the pickled red onion. Boil the water and cut the red onion into strips.
2
Add apple cider vinegar, sugar and hot water to a jar and mix well until the sugar has melted. Add the red onion and set in the fridge (preferably overnight, but you can use it after 0.5-1 hour).
3
Cut the potatoes into boats and transfer to a baking tray lined with baking paper. Sprinkle with olive oil and salt, and mix well.
4
Add the breaded fish filet with the potatoes and bake in the middle of the oven at 225 degrees celcius for about 20-25 minutes. Turn the fish filets halfway.
5
Make the parsley dressing by mincing the garlic and the parsley, and add to a bowl together with creme fraiche, sugar and lemon juice. Mix together and add salt and pepper to taste.
6
Serve the fish with potatoes, pickled red onion and parsley dressing.
7
Note: You have to set aside half of the parsley dressing and the pickled red onion if you follow the weekly menu. It will be used in another recipe.
