Lena from Mein leckeres Leben (My delicious Life) shows how you can easily capture the spirit of the summer holidays at home, and also how to make the best baked potatoes in the world.

And this is how it's done.


Fish (2 persons)

  • 2 skinless fish fillets (e.g. cod, halibut or salmon)
  • 2 tsp tomato purée
  • 50 g dried tomatoes, in oil
  • 50 g pine nuts
  • Handful of cherry tomatoes
  • 1 clove of garlic
  • 2-3 sprigs of thyme, fresh
  • 50 ml white wine
  • 1 tbsp olive oil
  • Salt and pepper from the mill



  • 2 small zucchini
  • 1-2 tbsp olive oil
  • 1 clove of garlic
  • 1 ripe avocado
  • 1 lime or lemon, juice
  • Handful of basil leaves
  • Salt and pepper from the mill


Baked potatoes

  • 500 g potatoes with skin
  • 1-2 tbsp olive oil
  • 1 small organic lemon, juice and grated zest
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp chopped rosemary needles
  • Salt and pepper from the mill



  1. Preheat the oven to 200 °C, line a tray with baking paper.
  2. Mix the olive oil, lemon juice, a little lemon zest, Dijon mustard, maple syrup and chopped rosemary in a bowl. Season well with salt and pepper.
  3. Wash and halve or quarter the potatoes. Mix well with the dressing and spread out on the baking tray. Roast the potatoes in the oven for 30 minutes. Turn once during this period so that they become evenly golden brown and crispy.



  1. Quarter the cherry tomatoes, chop the garlic and spread, along with fresh sprigs of thyme, in a small baking dish. Add a dash of white wine and salt for seasoning.
  2. For the crust, chop the dried tomatoes with oil and mix with the pine nuts.
  3. Place the fish fillets in the baking dish and brush with tomato purée. Then spread the tomato and pine nut mixture over it and press gently. Cook in the oven at 180 °C for 15-17 minutes.



  1. Purée the avocado with lime juice, garlic, 1 tbsp olive oil, salt, pepper and basil. Add 50-70 ml of water until it becomes a creamy sauce.
  2. Turn the zucchini into spirals (use a spiraliser to turn them into noodles). Heat a little olive oil in a pan and sauté the zoodles for 2-3 minutes. Season with salt and mix with half of the avocado cream.
  3. Serve the rest of the avocado cream as a dip for the potatoes.
Use of cookies

Cookie Einstellungen

Required cookies
Performance-related cookies
Marketing Cookies

Required cookies

These cookies are necessary for the functioning of our website and can not be deactivated in our systems. Typically, these cookies are only set in response to actions you take to meet a service request, such as setting your privacy preferences, signing up, or completing forms. They enable the handling of the shopping cart function and the payment process and help in the management of security problems as well as in the compliance with legal regulations. You can set your browser to block these cookies or to notify you about these cookies. However, some parts of the site may not work.

Performance-related cookies

These cookies enable us to analyze website usage so that we can measure and improve their performance. In some cases, these cookies can improve the speed at which we process your requests and help remember the page settings you've chosen. If you refuse these cookies, it may result in recommendations that are poorly tailored to you or the site may be slow to respond.

Marketing Cookies

These cookies can be placed on our website by our advertising partners. They can be used by these companies to create a profile of your interests and show you relevant advertising on other websites. They work by uniquely identifying your browser and device. By refusing these cookies, you may be exposed to ads that are not relevant to you, or that you can not connect to Facebook, Twitter, or other social networks or share content on social networks. If you switch on the marketing cookies, then the performance cookies will also be enabled because the tracking is needed for the marketing cookies. If you activate the marketing cookies you also agree on activating the tracking cookies.

Save settings