Herb cod from the tray

Ingredients for 4 servings:

• 750 g potatoes, small
• 500 g tomatoes (vine tomatoes, cherry tomatoes)
• 1 lemon(s) (untreated)
• 1 fish, cod (without head, approx. 1.2 kg) or cod
• 3 tbsp lemon juice
• 1 sprig(s) rosemary
• 1 bunch of thyme
• 1 bunch of basil
• 125 ml olive oil
• 1 tbsp sea salt, coarse
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cod, oven-baked cod

Peel the potatoes, halve them, and toss in a little oil. Score the tomatoes crosswise, slice the lemon, and halve the slices. Wash the cod, pat dry, and season all over with lemon juice, salt, and pepper. Wash and pat dry the herbs, if desired, then insert half of each variety into the belly opening of the fish and place the fish diagonally in the oven tray. Arrange the potatoes, tomatoes, and half lemon slices around the fish. Season the potatoes and tomatoes with salt and pepper, then drizzle with 100 ml of olive oil. Cook the fish in a hot oven at 200 °C on the second rack from the bottom for 20 minutes. Finely chop the remaining herbs and mix with 25 ml of olive oil. After the 20 minutes of cooking, drizzle over the potatoes and tomatoes. Sprinkle with sea salt and continue cooking for another 10 minutes.