Clipfish with green potato salad

Clipfish with green potato salad - a delicious dinner dish that is suitable for both everyday and special occasions!

40-50 min
4 servings
Product used:
Gadus morhua


  • 600g salted cod, soaked and cleaned
  • 4 tbsp olive oil
  • 1 garlic clove1 lemon
Green potato salad
  • 600 g potatoes
  • 200 g peas, frozen
  • 1 green apple
  • 3 spring onions
  • Fresh herbs (such as basil, dill, or a mix of herbs)

  • 2 tablespoons Dijon mustard
  • 3 teaspoons honey
  • 1/2 lemon
  • 200 ml olive oil


  • 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.