Cod with Brussels sprouts, zucchini and braised tomatoes

Ingredients for 2 servings:

• 3 cod fillets
• 400 g Brussels sprouts
• 200 g cherry tomatoes
• 1 zucchini
• 5 sprigs of parsley
• 5 sprigs of dill
• 1 tsp tarragon, dried
• 5 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the fish fillets, pat dry, remove any bones, and season with salt and pepper. Trim, wash, and halve the Brussels sprouts. Trim, wash, and pat dry the tomatoes. Wash the zucchini, then quarter it lengthwise and cut into larger, diagonal pieces. Wash, spin dry, and roughly chop the parsley. Wash, spin dry, and roughly chop the dill. Cook the Brussels sprouts in boiling salted water for about 4 minutes until al dente. Drain, refresh in cold water, and drain well. Heat 2 tablespoons of olive oil in a large pan. Fry the fish for about 3 minutes on each side, then remove and keep warm. Heat an additional 1 tablespoon of olive oil in the frying fat from the fish. Then fry the zucchini and Brussels sprouts vigorously for about 4 minutes and season with salt and pepper. Heat 2 tablespoons of olive oil in a second pan and fry the tomatoes over medium heat for about 4 minutes. Mix in the dill, parsley, and tarragon and season with salt. Arrange the zucchini and Brussels sprouts on plates, top with the fish fillets, and scatter the tomatoes over the top.