Summary

Ingredients

• 400 g potato (s)
• 1 sprig rosemary
• salt
• Pepper from the grinder
• 2 tablespoon olive oil
• 1 tablespoon capers
• 1 tablespoon mustard
• 0.5 ½ onion (s)
• 1 clove garlic
• 250 g tomato (s), chunky
• 2 cod fillet (s), each 15 - 150 g
• 3 sprigs parsley

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Oil a baking sheet.
2. Finely chop the rosemary. Wash the potatoes well, cut them in half lengthways and place them on the tray with the cut side facing up, brush with oil and sprinkle with salt and rosemary. Place in the middle of the oven and bake for 25-30 minutes.
3. Finely chop the onion and garlic and sauté in a tablespoon of heated oil. Add the tomato pieces, season with salt and pepper and sauté everything for 5 minutes.
4. Salt and pepper the cod.
5. Put the tomato sauce in a greased baking dish and place the pieces of fish on it.
6. Finely chop the capers and parsley. Remove approx. 1 tablespoon of the parsley and set aside. Mix the capers with the parsley, mustard and the remaining oil. Spread the paste on the fish fillets.
7. Place the casserole dish in the tube with the potatoes for 20 minutes, pushing the potatoes to the side a little.
8. Arrange the potatoes with the sauce and the fish on two plates and serve sprinkled with the remaining parsley.