Smokey's cod from the oven

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 500 g cherry tomatoes
• 2 m.-large zucchini
• 2 small onions, cut into thin slices
• 2 cloves garlic, sliced
• 4 sprigs of thyme
• 2 sprigs rosemary
• 2 tbsp olive oil
• 3 tbsp pesto (basil pesto)
• n. B. Pepper, from the mill
• n. B. Salt
• half lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Easy and quick to make

Halve the cherry tomatoes and place them on a baking sheet lined with parchment paper. Thinly slice the zucchini and add them to the tomatoes along with the onions and garlic. Drizzle the vegetables with olive oil, season with salt and pepper, and mix everything thoroughly. Wash the cod fillets, pat dry, spread with pesto, and place them on the baking sheet. Brush the thyme and rosemary sprigs with oil and add them. Place the baking sheet in the oven preheated to 180°C (350°F). After 10 minutes, toss the vegetables together and bake for another 5 minutes. Arrange the vegetables and fish on two plates and drizzle with a little lemon juice.