Cod on oven-baked vegetables

Ingredients for 4 servings:

• 11 medium-sized potatoes, organic
• 5 m.-sized onion(s)
• 5 garlic cloves
• 4 cod fillets
• 3 red bell peppers
• 1 small zucchini
• 250 g mushrooms, white
• 4 tbsp pine nuts
• 150 ml olive oil
• 150 ml milk
• 1 lemon(s), juice
• 4 bay leaves, finely chopped or ground
• Rosemary, freshly chopped or ground
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Preheat the oven to 180°C (fan oven). Wash the potatoes and slice them unpeeled (organic potatoes are best for this reason). Arrange them in a single layer on a baking sheet, tiled like a roof. Season with pepper, salt, rosemary, and the finely chopped bay leaves. Slice the onions into rings and roughly chop the garlic cloves. Spread both over the potatoes. Mix the olive oil with the milk and lemon juice and season with pepper, salt, paprika, and rosemary. Spread over the potatoes and onions. Place the baking sheet in the oven on the middle rack for 40 minutes. In the meantime, roughly chop the peppers and zucchini and quarter the mushrooms. Season the cod with pepper, salt, and rosemary. After 40 minutes, arrange the vegetables on the baking sheet and sprinkle with the pine nuts. Then add the cod to the vegetables and return everything to the oven for another 30 minutes. You can use chicken breast, lamb, or pork fillet, depending on your preference. Adjust the cooking time accordingly. The oven-baked vegetables also taste great as a vegetarian dish.