Summary

Ingredients

• 400 g cod fillet (s)
• 500 g cherry tomato (s)
• 2 zucchini
• 2 small onions, cut into thin wedges
• 2 cloves garlic, cut into small slices
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 tablespoon olive oil
• 3 tablespoon pesto (basil pesto)
• Pepper, from the mill
• salt
• half a lemon

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Instructions

1. Halve the cherry tomatoes and place on a baking sheet lined with baking paper. Cut the zucchini into thin slices and add to the tomatoes along with the onions and garlic. Drizzle the vegetables with olive oil, season with pepper and salt and mix everything very well.
2. Wash and dab the cod fillets, brush with pesto and also place on the baking tray. Wet the sprigs of thyme and rosemary with oil and add to them.
3. Put the tray in the oven preheated to 180 degrees. After 10 minutes, mix the vegetables a little and bake for another 5 minutes.
4. Arrange the vegetables with the fish on 2 plates and drizzle with a little lemon juice.