Summary

Ingredients

• 600 g cod fillet (s) (back fillet)
• 100 g cocktail tomatoes
• 1 carrot (s)
• 1 zucchini
• 1 lemon (s), unsprayed
• sea-salt
• Black pepper from the mill
• olive oil
• Parsley smooth

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Instructions

1. Salt and pepper the cod fillets and place in a greased oven dish.
2. Halve the cherry tomatoes, dice the zucchini and cut the carrot into juliennes. Drape the vegetables around the fillets, season with salt and pepper and drizzle everything with olive oil. Place the parsley on top of the vegetables and lemon wedges on top of the fish. It is not necessary to add liquid as the vegetables give off this.
3. Now put the glass lid on it and put the mold in the preheated oven at 200 degrees for about 35 minutes with top and bottom heat.
4. This fits e.g., small potatoes.