Summary

Ingredients

• 900 g cod fillet (s)
• 1 tablespoon margarine for the baking dish
• 1 large onion (s)
• 1 clove garlic
• 4 tablespoon olive oil
• 2 red pepper (s)
• 500 g beefsteak tomato (s)
• 150 g mushrooms, fresh, sliced
• 100 g parmesan, freshly rated
• 1 tablespoon parsley, freshly chopped
• 5 tablespoon white wine, dry
• 6 basil leaves, finely chopped
• 1 teaspoon oregano, dried
• 1 lemon (s), juice it
• Salt and pepper, freshly ground white

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Instructions

1. Wash the cod fillet, pat dry and drizzle with lemon juice, season with salt. Let it steep for 10 minutes. In the meantime, use the fat to grease a flatter casserole dish. Put cod in it.
2. Peel and chop the onion and fry in hot oil until translucent. Prepare the peppers, cut into strips and add to the onions. Cut the tomatoes into large cubes (peel beforehand if necessary). Also add to the onions. Season with salt and pepper and simmer for a good 2 minutes while stirring. Add the wine slowly. Chop the garlic clove, add. Fold in the basil, oregano and mushrooms as well.
3. Spread everything on the fish. Place the casserole dish in the oven preheated to 200 ° C on the middle rack and bake for 25 minutes. Sprinkle the grated cheese on the vegetables and bake for another 5 - 10 minutes.
4. Sprinkle with parsley before serving.
5. Pole bread tastes good with it, but also rice or jacket potatoes.