Cod on fennel and sweet potato vegetables

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 1 m.-sized onion(s)
• 2 fennel bulbs
• 2 sweet potatoes
• 8 date tomatoes
• 8 small mushrooms
• 200 ml vegetable stock
• 2 tbsp olive oil
• a little fennel greens
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Clean the fennel, halve it, remove the stalk, and cut the fennel halves into very thin slices. Finely slice the onion. Peel the sweet potatoes and cut them into approximately 1 cm cubes. Halve the date tomatoes and quarter the mushrooms. Heat the olive oil in a large pan and fry the potatoes. Add the fennel, onion, and mushrooms and fry briefly until the vegetables are still firm to the bite. Arrange the fennel and potato mixture with the halved date tomatoes in an ovenproof dish, season with salt and pepper, pour in the vegetable stock, and place in the oven preheated to 160°C (320°F). Halve the cod, season with salt and pepper to taste, and after 10 minutes place it on top of the vegetables. Cook for another 10 minutes, depending on the thickness of the cod. Remove the dish from the oven and garnish the fish with fennel fronds.