🍽️ Crispy Oven Cod with Colorful Vegetables

Name: Crispy Oven Cod with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Broccoli; 400 g Cauliflower; 250 g Green Beans; 250 g Leek (1 stalk); 2 Organic Lemons; Salt; Pepper; Chili Flakes; 40 g Olive Oil; 500 g Cod (4 fillets; ready for cooking); 10 g Parsley (1/2 bunch); 40 g Parmesan; 40 g Grainy Mustard (4 tbsp); 30 g Ground Almonds; 40 g Pine Nuts; 50 ml Vegetable Broth

435 kcal · 30 min · 4 servings

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Ingredients

400 g Broccoli
400 g Cauliflower
250 g Green Beans
250 g Leek (1 stalk)
2 Organic Lemons
Salt
Pepper
Chili Flakes
40 g Olive Oil
500 g Cod (4 fillets; ready for cooking)
10 g Parsley (1/2 bunch)
40 g Parmesan
40 g Grainy Mustard (4 tbsp)
30 g Ground Almonds
40 g Pine Nuts
50 ml Vegetable Broth

Instructions

1. Wash the broccoli and cauliflower under running water.
2. Break the vegetables into small florets.
3. Cut the florets into pieces about 1 cm thick.
4. Trim the beans and wash them.
5. Wash the leek thoroughly.
6. Remove the tough ends from the leek.
7. Slice the leek into rings.
8. Rinse one lemon under hot water.
9. Dry the lemon with a cloth.
10. Finely grate the lemon zest.
11. Set the lemon zest aside.
12. Slice the lemon into thin rounds.
13. Place the prepared vegetables on a baking sheet.
14. Use a baking sheet lined with parchment paper.
15. Distribute the lemon slices over the vegetables.
16. Season everything with salt.
17. Season everything with pepper.
18. Season everything with chili flakes.
19. Drizzle the vegetables with olive oil.
20. Preheat the oven to 200 °C.
21. Use convection if your oven has this function.
22. The convection temperature is 180 °C.
23. Alternatively, you can use gas mark 3.
24. Put the tray into the preheated oven.
25. Bake the vegetables for 10 minutes.
26. Rinse the cod under running water.
27. Pat the fish dry with a kitchen towel.
28. Wash the parsley.
29. Shake the parsley dry.
30. Chop the parsley finely.
31. Grate the Parmesan cheese finely.
32. Mix the parsley with the Parmesan.
33. Add the mustard to the mixture.
34. Add the almonds to the mixture.
35. Add the lemon zest to the mixture.
36. Season the mixture with salt.
37. Season the mixture with pepper.
38. Remove the baking sheet from the oven.
39. Place the cod on top of the vegetables.
40. Spread the mustard-almond mixture evenly over the fish.
41. Sprinkle the pine nuts over the fish.
42. Pour some vegetable broth into the tray.
43. Bake the dish for another 20 minutes.

Nutrition per serving

kcal: 435
Protein: 39 g · Fett/Fat: 24 g · Carbs: 13 g