Cod with Papaya and Lime – Karlheinz Hauser

Preheat the oven to 180 degrees.

Remove the skin from the papaya, cut in half and remove the core with a spoon. Cut the flesh into small, fine and even cubes, season with lime olive oil, sugar (1), salt and a squeeze of lime juice, and finely chopped coriander leaves if desired.

Clean the cod fillets, pull the bones and dry lightly with a paper towel. Season with salt and pepper. In a frying pan (with heat-resistant handle) with the olive oil, brown the fish at the beginning on the skin side, turn to the other side and cook in the heated stove for five minutes until cooked.

In a saucepan, bring remaining lime juice and sugar (2) to a simmer, remove from heat, stir in cold butter and use to assemble the sauce. Before serving, add the lime fillets, cut the basil leaves into tender strips and add to the sauce form.

Arrange the papaya salad in the middle of the plate, place the fish on top and serve with the lime sauce.

Tip: garnish with a few slices of mango if you like.

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