Baked Fish with Vegetables
Healthy, because
Even smarter
Cod is one of the particularly low-fat types of fish, but can still convince with its tasty meat. It also contains the trace element selenium, which is important for our immune system, the tooth-protecting fluorine and iodine, which is important for the thyroid gland function.
If you don't like olives, you can replace them with dried tomatoes, for example. For the vegetarian variant, the cod fillet is replaced by feta cheese and the fish stock by vegetable stock.
Ingredients
- Ingredients
- 500 grams Cod
- 1 Zucchini
- 4 small Sweet potato
- 15 Cherry tomatoes
- 2 Tbsps Caper
- 100 grams black Olives
- 1 Red onion
- 2 shallots
- 2 garlic cloves
- 2 sprigs leaves oregano
- 1 sprig rosemary
- 1 bay leaf
- 100 milliliters olive oil
- 4 Tbsps chopped parsley
- 100 milliliters vegetable stock
- 100 milliliters fish stock
Preparation steps
Rinse and peel potatoes. Rinse and trim zucchini, cut into thin slices. Rinse and quarter tomatoes. Peel onion and shallots, cut into thin wedges. Peel garlic and chop finely.
Rinse cod fillet, pat dry and cut into pieces. Sprinkle with lemon juice. Rinse herbs, shake dry, pluck off rosemary leaves.Spread half of olive oil and garlic in a baking pan. Layer zucchini, potatoes, onion and shallots in the pan.
Spread cod, cherry tomatoes, olives and capers on top. Season with salt and pepper. Sprinkle with oregano and rosemary and add broth to the pan. Bake in preheated oven at 180°C (approximately 350°F) for about 15- 20 minutes. Sprinkle with fresh parsley and serve.
