Cod Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g cod fillet (s)
- 1 small zucchini
- 1 small bell pepper (s), red
- 2 piece (s) tomato (s)
- 3 tablespoon olive oil
- 80 g parmesan, freshly rated
- 1 clove garlic
- 1 sprig rosemary
- 1 teaspoon thyme, dried
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Check the cod fillet for bones, remove any bones or remove them with a V-cut. Season the fish with plenty of salt and pepper. Lightly grease a suitable casserole dish, wash and clean the vegetables. Cut the zucchini into slices, cut the bell pepper into small strips. Halve the tomato, core it and then cut into half strips.
- Heat the oil in a pan, add the pressed garlic clove, a little rosemary and thyme to the pan, fry the zucchini slices and the pepper strips, season with salt and pepper, put some on the bottom of the baking dish and add a few tomato strips. Place the cod fillet on top and top the fillet with the remaining vegetables and sprinkle the cheese on top. Place in the oven at 180 degrees for approx. 20 minutes with top and bottom heat.
- Serve with fried potatoes or saffron rice. A crunchy salad goes well with it.
- If you want the fish to be glassier, you should leave the fish in the oven for a maximum of 15 minutes, but this always depends on the thickness of the fillet.
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