John Myers
Ingredients for 2 servings:
- 500 g cod fillet(s)
- 6 small potatoes
- 1 large onion(s)
- 1 bell pepper(s), red
- 2 carrots
- 1 zucchini
- 2 tomatoes
- salt and pepper
- olive oil
- lemon juice
- Parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
simply
Wash the potatoes, quarter them, and place them in a small baking dish. Season with salt and pepper, and drizzle with olive oil. Place on the top rack of a preheated oven at 200°C (fan oven). Peel the onion, halve it, and cut it into eighths. Wash the bell peppers and cut them into 1 x 1 cm cubes. Peel the carrots and cut them into half slices. Wash the zucchini and cut them into half slices, approximately 5 mm thick. Wash the cod fillets, pat them dry, season with salt, and drizzle with lemon juice. Place the vegetables in a roasting pan, season with salt, pepper, and drizzle with olive oil. Place the potatoes, which have been in the oven for about 10 minutes, on the middle rack of the oven. After another 10 minutes, place the cod fillets on top of the vegetables. Cook for 20 minutes. Arrange the sliced tomatoes on top of the fillets and leave in the oven for 10 minutes. Serve sprinkled with parsley.
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