Cod on vegetable bed
easy
60 mins
60 mins
Ingredients
- 2 Pieces (400 g each) Cod fillet
- 7-10 Tbsp Lemon juice
- 150 g Onions
- 200 g Tomatoes
- 1-2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 30 g green and black olives
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l Vegetable broth
- 2 Bay leaves
- 1/2 bunch Thyme
- 1 Stalk sage
- 1 Rosemary stalk
- 1/2 bunch Parsley
- 3 TABLESPOONS Breadcrumbs
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Lemon
Directions
- 1
Wash the fish and dab dry. Sprinkle with lemon juice, season with salt and let it steep a little. In the meantime peel and halve the onions and cut them into strips. Clean, wash and cut the tomatoes into large pieces. Peel garlic and press it through a garlic press. Heat the oil.
- 2
Fry onions and garlic in it until golden brown. Add tomatoes and olives. Season with salt and pepper. Add broth and bay leaf and bring to the boil. Wash the herbs, pluck leaves or needles from the stems and chop them. Season fish with salt. Cover a fillet with half of the herbs. Mix remaining herbs and breadcrumbs. Spread on the second fillet. Pour the pre-stewed vegetables into an ovenproof dish. Place the fish fillets on top of it. Spread fat in flakes on top.
- 3
Cover a fillet with half of the herbs. Mix remaining herbs and breadcrumbs. Spread on the second fillet. Pour the pre-stewed vegetables into an ovenproof dish. Place the fish fillets on top of it. Spread fat in flakes on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with lemon
Nutrition Facts
290 kcal
9 g
11 g
37 g
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