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🐟 Baked Cod on Quick Caponata Bed

380 kcal · 28 min · 4 servings

Ingredients

• 600 g Cod fillets (skinless and boneless)
• 1 kleine (ca. 200 g) Aubergine
• 1 Stück Bell pepper (red or yellow)
• 1 Stück Onion
• 2 EL Tomato paste
• 1 EL Balsamic vinegar
• 2 EL Olive oil
• 1 TL Thyme (dried)
• 1 Prise Salt
• 1 Prise Black pepper
• 1 Stück Lemon, cut into wedges

Instructions

1. 1. Preheat the oven to 200 °C using top and bottom heat. This takes about 10 minutes.
2. 2. Wash the eggplant, bell pepper, and onion under cold water.
3. 3. Cut the eggplant into roughly 1 cm cubes.
4. 4. Remove the core and seeds from the bell pepper.
5. 5. Cut the seeded bell pepper into roughly 1 cm cubes as well.
6. 6. Cut the onion into roughly 1 cm cubes.
7. 7. Pat the cod fillets dry with paper towels. Never wash them, as this spreads germs.
8. 8. Heat the 2 tablespoons of olive oil in a large, oven-safe frying pan (about 28 cm).
9. 9. Fry the eggplant, bell pepper, and onion for about 5 minutes while stirring. They should become lightly browned.
10. 10. Stir the 2 tablespoons of tomato paste and 1 tablespoon of balsamic vinegar into the vegetables.
11. 11. Season with 1 teaspoon of thyme, a pinch of salt, and a pinch of pepper. Stir for 1 minute.
12. 12. Place the cod fillets on top of the vegetable bed in the pan.
13. 13. Bake the cod in the preheated oven at 200 °C for about 12 minutes, until it flakes easily with a fork.
14. 14. Carefully remove the pan from the oven. Place it on a trivet.
15. 15. Cut the lemon into wedges. Arrange them next to the fish in the pan.
16. 16. Serve the dish directly from the pan. It’s perfect when the fish is tender and juicy.

Nutrition per serving

• kcal: 380
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 28 g