Norwegian clipfish with egg and spinach

Name: Norwegian clipfish with egg and spinach
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 800 g Norwegian clipfish, watered out and cleaned; 100 g spinach; 100 g olives, black; 20 g capers; 100 g cherry tomatoes; 3 eggs; 2 tbsp oil; 8 potato, small; 1.5 dl olive oil; 1 chili pepper, red; 1 tbsp pepper, coarsely ground

A tasty dish with Norwegian clipfish and delicacies from the Mediterranean.

Cooking time40-50 min

Difficulty levelEasy

Rating2/5

Servings

Ingredients

Preparation

Fry the onions and potatoes in some of the olive oil on medium heat until tender.
Add the pepper, chili and the rest of the olive oil.
Leave this on low heat while frying the fish.
Divide the fish into 4 serving portions.
Pan fry the salted cod on medium heat for about 4 minutes on each side, until each piece has a nice, golden colour.
Boil the eggs for 8 minutes and put them in cold water.
Wash the fresh spinach.
Cut the tomatoes in half.
Peel and cut the eggs in half.
Arrange the potato slices, onions, tomatoes and spinach.
Place the fish on top.