Cod and Vegetable Gratin
With garlicky potatoes
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
Fish provides plenty of healthy, Omega-3 fatty acids that are imperative for a myriad of body functions including brain function, heart health, and mental wellness.
You can serve this with potatoes or substitute sweet potatoes.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ⅔ cups waxy potatoes (peeled and diced)
- ½ cup olive oil
- ½ bunch rosemary
- ½ bunch thyme
- ½ bunch Basil (leaves removed from stems)
- 1 red pepper (thickly chopped)
- 1 green Bell pepper (thickly chopped)
- 1 yellow pepper (thickly chopped)
- 4 garlic cloves (halved or quartered)
- 1.333 cups shallots
- 2 bay leaves
- 1 organic Orange (thinly sliced)
- 1 cup canned Tomatoes (chopped)
- 1 cup black Olives (in oil)
- 4 lemon juice
- 2 cups vegetable stock
- 6 fish fillets (e. g. cod, haddock)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Slotted spatula, 1 Can opener, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 425°F
2.
Season the potatoes with salt and pepper, mix with half the oil, place in an oven-proof dish and sprinkle the herbs on top.
3.
Mix together the peppers, garlic, shallots, bay leaves, orange slices, tomatoes and olives with the remaining oil and the lemon juice. Season with salt and ground black pepper and spread on top of the potatoes. Pour the vegetable stock on top and bake for 20 minutes.
4.
Salt the fish and place it in with the vegetables so that is covered by the stock. Bake for a further 10-15 minutes.
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