🍽️ Oven Fish with Colorful Vegetables

Name: Oven Fish with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g cod fillet; 1 small zucchini; 4 small potatoes; 15 cherry tomatoes; 2 tbsp capers; 100 g black olives; 1 red onion; 2 shallots; 2 garlic cloves; 2 sprigs small-leaf oregano; 1 sprig rosemary; 1 bay leaf; 3 tbsp olive oil; 4 tbsp chopped parsley; 100 ml vegetable stock; 100 ml fish stock

266 kcal · 30 min · 4 servings

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Ingredients

500 g cod fillet
1 small zucchini
4 small potatoes
15 cherry tomatoes
2 tbsp capers
100 g black olives
1 red onion
2 shallots
2 garlic cloves
2 sprigs small-leaf oregano
1 sprig rosemary
1 bay leaf
3 tbsp olive oil
4 tbsp chopped parsley
100 ml vegetable stock
100 ml fish stock

Instructions

1. Wash the potatoes and peel them.
2. Wash the zucchini and cut off the stem.
3. Slice the zucchini and the potatoes thinly.
4. Wash the cherry tomatoes and cut them into quarters.
5. Peel the onion and the shallots.
6. Cut the onion and the shallots into thin wedges.
7. Peel the garlic and chop it finely.
8. Wash the cod fillets and pat them dry with a kitchen towel.
9. Cut the cod fillets into bite-sized pieces.
10. Drizzle the fish pieces with lemon juice.
11. Wash the herbs and shake them dry.
12. Strip the needles from the rosemary sprigs.
13. Put the olive oil and the chopped garlic into a baking dish.
14. Layer the zucchini, potatoes, onions, and shallots in the dish.
15. Place the cod, cherry tomatoes, olives, and capers on top of the vegetables.
16. Season the dish with salt and pepper.
17. Sprinkle the oregano and rosemary needles over the top.
18. Pour some fish stock over everything.
19. Preheat the oven to 180 degrees Celsius (Fan: 160 degrees Celsius; Gas: Level 2 to 3).
20. Place the baking dish in the preheated oven.
21. Bake the dish for about 30 to 40 minutes.
22. Sprinkle the finished fish with fresh parsley before serving.

Nutrition per serving

kcal: 266
Protein: 27 g · Fett/Fat: 11 g · Carbs: 12 g