Cod on bed of vegetables

For 4 people
  • 2 Pieces (400 g each) cod fillet
  • lemon juice
  • 150 g Onions
  • 200 g Tomatoes
  • 1-2 Garlic cloves
  • 2 EL Olive oil
  • 30 g green and black olives
  • salt
  • Pepper
  • 1/8 l vegetable broth
  • 2 bay leaves
  • 1/2 Bund Thyme
  • 1 Sage stem
  • 1 stalk rosemary
  • 1/2 Bund Parsley
  • 3 EL breadcrumbs
  • 1 EL Butter or margarine
  • Lemon
60 minutes
Wash the fish and pat dry. Drizzle with lemon juice, season with salt and let steep. In the meantime, peel, halve and cut the onions into strips. Clean and wash tomatoes and cut into large pieces. Peel the garlic and press it through a garlic press. Heat the oil. Sauté the onions and garlic until golden. Add tomatoes and olives. Season with salt and pepper. Add the stock and bay leaves and bring to the boil. Wash herbs, pluck leaves or needles from the stems and chop. Season the fish with salt. Cover a fillet with half of the herbs. Mix the remaining herbs and breadcrumbs. Spread over the second fillet. Put the steamed vegetables in an ovenproof dish. Place the fish fillets on top. Spread the fat in flakes on top. Cook in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes. Serve garnished with lemon
1 person approx:
  • 290 kcal
  • 1210 kJ
  • 37 g protein
  • 11 g fat
  • 9 g carbohydrates


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