Cod with vegetables and pesto baked in aluminium foil
very easy
30 mins
30 mins
Ingredients
- 400 g Cod fillet (without skin)
- 4 Stem(s) Thyme
- 4 Branches of rosemary
- 1 red pepper
- 1 yellow pepper
- 1 Courgette
- 8 cherry tomatoes
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 100 g Pine nuts
- 1 Garlic clove
- 100 g Parmesan cheese
- 1 collar Basil
- 400 ml Olive oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the candy, cut 4 strips (approx. 20 cm wide) from the aluminium foil. Rinse the cod fillet briefly, dab dry and cut into 4 equal pieces
- 2
Wash the thyme and rosemary and shake dry. Clean and wash the vegetables. Cut the zucchini into slices and the peppers into pieces. Halve the tomatoes. Put them together with the fish on the aluminium foil strips and season with salt and pepper. Cover with thyme and rosemary
- 3
For the pesto, roast the pine nuts in a pan without fat until golden brown, remove them. Peel and chop the garlic. Coarsely grate the parmesan. Wash the basil, dab dry. Puree with parmesan, garlic, salt, pepper and olive oil with a hand blender
- 4
Pour 2 teaspoons of pesto over each fish and close the aluminium foil tightly to form a sweet. Either cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) or on the grill for approx. 10 minutes. Pour the rest of the pesto into screw-top jars, close them and store in the refrigerator
Nutrition Facts
410 kcal
6 g
33 g
19 g
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