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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 degrees Celsius (conventional heat).
2. 2. Cut the aubergine, bell pepper, and onion into small cubes (approx. 1 cm).
3. 3. Heat the olive oil in a large oven-safe pan. Fry the vegetables for 5 minutes while stirring until they are slightly browned. Timer: 5
4. 4. Stir the tomato paste and balsamic vinegar into the vegetables. Season with thyme, salt, and pepper. Timer: 1
5. 5. Place the cod fillets on top of the vegetable bed. Brush the sauce from the pan slightly over the fish.
6. 6. Place the pan in the preheated oven and bake the fish for 12-15 minutes until cooked (flakes easily when touched with a fork). Timer: 12
7. 7. Remove the pan from the oven. Serve the fish directly in the pan or on plates with the lemon.

Nutrition per serving

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