Summary

Ingredients

• 4 port. Cod fillet (s) à 250 g
• 6 tablespoon olive oil
• 250 g tomato (s) (red date tomatoes)
• 250 g tomato (s) (yellow date tomatoes)
• 6 stalks basil, fresher
• 250 g mozzarella di Bufala
• 200 g parmesan, freshly rated
• Sea salt (Fleur de Sel)
• Black pepper from the mill
• 4 lemon (s), untreated, cut into quarters
• Olive oil for drizzling and for shaping

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Instructions

1. Wash the cod fillets, pat dry and brush with olive oil on both sides, then season with fleur de sel and freshly ground black pepper.
2. Wash the cherry tomatoes and cut them in half. Wash the basil, shake dry and tear apart large leaves. Drain the mozzarella a little, then cut into cubes.
3. Place the fish fillets side by side in a baking dish that has been greased with olive oil. Mix the red and yellow tomatoes and pour over the individual fillets, then sprinkle with mozzarella, basil and parmesan and drizzle with a little olive oil.
4. Season with pepper and bake in an oven preheated to 220 ° C for about 20 minutes until golden brown.
5. Serve immediately with freshly baked ciabatta. Suffice it with lemon quarters.