Cod with tomato and fennel (Nice style)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the garlic and onion. Wash and clean the fennel and cut into small cubes. Wash the tomatoes. Cut 2 tomatoes into small cubes. Chop anchovies and olives coarsely

2. 2

   Heat 2 tablespoons of oil in a saucepan. Brown the onions and fennel for about 5 minutes. Add tomatoes and garlic to the fennel and simmer for about 10 minutes until a relatively "dry" mass is formed. Add olives and anchovies, season with salt and pepper

3. 3

   Wash the marjoram, shake dry and pluck off the leaves. Coarsely chop half of the leaves. Add the chilli and marjoram to the vegetables and season again

4. 4

   Cut 1 tomato into thin slices. Wash the fish, dab dry and cut into 2 equal pieces. Cut each piece in half horizontally, season with salt and pepper

5. 5

   Put half of the tomato slices and vegetable mixture on one half. Place the second half on top. Spread the remaining tomato slices on top and tie them together with kitchen string. Put fish parcels in an ovenproof dish and drizzle with 2 tablespoons of oil. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Take the fish parcels out of the oven and cut them in half. Garnish with marjoram leaves and serve immediately

Nutrition Facts

KCAL
290 kcal

CARBS
5 g

FATS
13 g

PROTEINS
39 g