Summary

Ingredients

• 500 g fish fillet (s), (cod or redfish)
• 700 g potato (s)
• 1 large onion (s) (vegetable onion)
• 2 carrot (s)
• 2 cloves garlic)
• 3 tomato (s)
• Paprika powder, (noble sweet)
• 0.5 ½ cup olive oil
• salt
• parsley
• 1 lemon (s)

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Instructions

1. Preheat the oven to 220 ° C. Wash the fish fillet. Dry with kitchen paper and cut into medium pieces. Now drizzle with lemon juice and season with salt.
2. Then peel the potatoes, carrots, garlic cloves and the onion. Halve the potatoes, cut the onions and carrots into large pieces.
3. Then drizzle olive oil over an ovenproof oven dish. Spread the finely chopped garlic cloves in there and add the potatoes, carrots and onions (distribute evenly). Put the pieces of fish in between. Sprinkle vigorously with paprika powder and season with a little salt. Spread the rest of the olive oil over it, put it in the oven and simmer at 220 ° C for about 30 minutes. In the meantime, cut the tomatoes into thick slices and chop the parsley.
4. After about 30 minutes, take the mold out of the oven. Place the tomatoes evenly on top and sprinkle the parsley on top of the tomatoes. Put them back in the oven. Switch the temperature back to 200 ° C and simmer for another 20 minutes until the vegetables are cooked. Possibly add another 1-2 cups of water.