Oven-baked cod with herbs and oranges

Ingredients for 3 servings:

• 700 g cod, frozen or fresh
• 4 orange(s), untreated
• 500 g tomatoes
• 2 onions, red
• ½ lemon(s), untreated
• 2 tbsp capers
• 5 tbsp olive oil
• 5 sprigs of parsley
• 5 sprigs basil
• 5 sprigs of oregano
• 5 sprigs of thyme
• some salt and pepper
• 1 baguette(s)
• Oil for the mold

Instructions

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

Wash the oranges, zest one of them, then peel and fillet the oranges. Wash the tomatoes, briefly blanch them in boiling water and then rinse them in cold water, then peel, slice, deseed, and roughly dice. Peel and finely dice the onions. Squeeze half the lemon. Pluck the parsley, basil, oregano, and thyme from the stalks, roughly chop, and mix with olive oil, orange zest, lemon juice, capers, and onions to make a marinade. Cut the cod into six to eight smaller pieces and place them in an oiled baking dish with the tomatoes and oranges. Season with salt and pepper and drizzle with the marinade. Bake everything together in a preheated oven at 180°C (convection oven) for about 15-20 minutes. Cut the baguette into slices, arrange on plates with the fish and the remaining lemon, and serve.