Summary

Ingredients

• 750 g potato (s), small
• 500 g tomato (s), (vine tomatoes, cherry tomatoes)
• 1 lemon (s), (untreated)
• 1 fish, cod (headless, approx. .2 kg) or cod
• 3 tablespoon lemon juice
• 1 sprig rosemary
• 1 bunch thyme
• 1 bunch basil
• 125 ml olive oil
• 1 tablespoon sea salt, coarse
• salt and pepper
• oil

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Instructions

1. Peel the potatoes, cut in half and toss in a little oil. Score the tomatoes crosswise, cut the lemon into slices, cut the slices in half.
2. Wash the cod, pat dry and season with lemon juice, salt and pepper.
3. Wash the herbs, if necessary, and pat dry, then put half of each variety in the belly opening of the fish, place the fish diagonally in the juice pan of the oven. Place the potatoes, tomatoes and half the lemon wedges around the fish. Season the potatoes and tomatoes with salt and pepper, then sprinkle 100 ml of olive oil over everything.
4. Cook the fish in the hot oven at 200 degrees on the 2nd rack from the bottom for 20 minutes.
5. Finely chop the remaining herbs and mix with 25 ml olive oil. After the 20 min. Cooking time, drizzle on the potatoes and tomatoes. Sprinkle the sea salt on top, continue cooking for 10 minutes.