Fish and Tomato Salad
|Cod fillets||1 1⁄2 Pound, diced (750 Gram)|
|Lemon juice||4 Tablespoon|
|Firm tomatoes||3 Large, peeled and roughly chopped|
|Green bell pepper||1 Small, seeded, sliced|
|French dressing||125 Milliliter (1/2 Cup)|
Place the fish in a glass dish and sprinkle with lemon juice, salt and pepper, cover and chill for 3 1/4-4 hours, basting occasionally.
Drain off the liquid and discard.
Add tomatoes, bell pepper and capers to the fish.
Spread with French dressing, stir gently, then cover and refrigerate for 1 hour, stirring occasionally.
Garnish with fennel.