John Myers
Ingredients for 2 servings:
- 600 g cod fillet(s) (back fillet)
- 100 g cocktail tomatoes
- 1 carrot(s)
- 1 zucchini
- 1 lemon(s), unsprayed
- Sea salt
- Black pepper, freshly ground
- olive oil
- flat-leaf parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
fast, pure, ideal for guests
Season the cod fillets with salt and pepper and place them in a greased ovenproof dish. Halve the cherry tomatoes, dice the zucchini, and julienne the carrot. Arrange the vegetables around the fillets, season with salt and pepper, and drizzle with olive oil. Place the parsley on top of the vegetables and lemon slices on top of the fish. No need to add any liquid, as the vegetables will release it. Now place the glass lid on top and bake the dish in a preheated oven at 200°C (400°F) for about 35 minutes. This dish goes well with baby potatoes, for example.
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