But we digress. Back to the food at hand. We started by marinating 4 rock fish filets in a sauce of roughly 3 tablespoons of olive oil, 2 sliced cloves of garlic, the zest of 1 organic lemon, salt, and pepper.
We mixed it all through with our hands and stuck it into the fridge for an hour.
Then we washed and cut up a few handful of colorful potatoes of various sizes, covered them with water, added half a tablespoon of salt, brought them to a boil and cooked them for about 15 minutes till we were satisfied with their tenderness.
At the same time we brought a second pot of water to a boil. We washed and cut 2 heads of broccoli into their florets and dropped them into the boiling water for only about 2 minutes, nibbling to ensure a good texture. We fished them out and prepped them with the juice of 1 lemon, salt, and pepper.
Last but not least we made the Quark. For this we mixed up Greek yogurt with half as much sour cream, olive oil, the juice of 1 lemon, salt, and pepper. Then we picked some herbs from the garden, namely chives and parsley, chopped them up, and added them to the mixture.
12 minutes before dinner time we got the marinated fish filets from the fridge and fried them in a pan from both sides till we liked them.
Mmmmmmmmmh! Yummy. Everybody was happy. No leftovers!