Cod with Parmesan crust on oven-baked vegetables

Ingredients for 2 servings:

• 300 g cod fillet(s)
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan, grated
• 2 tbsp butter or margarine
• ½ lemon(s)
• 2 tbsp olive oil
• 1 tsp rosemary
• 1 m.-large zucchini
• 3 tomatoes
• 1 bell pepper(s)
• salt and pepper

Instructions

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

Preheat the oven to 180°C (gas mark 2, fan oven 160°C). Grate 1 teaspoon of lemon zest and squeeze half the lemon juice. Wash the peppers, tomatoes, and zucchini and dice into bite-sized pieces. Arrange the peppers, tomatoes, and zucchini cubes in a baking dish (approx. 20 x 30 cm) and toss with salt, pepper, rosemary, oil, and lemon juice. Melt the butter or margarine. Mix the Parmesan cheese with the lemon zest, breadcrumbs, and butter. Rinse the cod fillets, pat dry, and season with salt and pepper. Brush the cod fillets with the Parmesan mixture, place them on top of the vegetables, and bake in the middle of the oven for about 20 minutes. Serve the cod with roasted vegetables. Boiled potatoes go well with the cod. The vegetables can be interchanged according to taste; finely chopped carrots work just as well as diced eggplant or sweet onions. If you prefer the vegetables softer, you should steam them briefly in a pan beforehand.