🍽️ Crispy Baked Cod on a Tomato Bed

Name: Crispy Baked Cod on a Tomato Bed
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Cod fillets (approx. 160 g each); 80 g breadcrumbs; 2 tbsp freshly chopped herbs (basil and thyme); salt; pepper (from the mill); 2 tbsp flour; 2 eggs; olive oil (for frying); 2 bell peppers (red and yellow); 2 red onions; 400 g cherry tomatoes; 2 garlic cloves; 3 tbsp olive oil; basil (for garnish)

472 kcal · 30 min · 4 servings

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Ingredients

4 Cod fillets (approx. 160 g each)
80 g breadcrumbs
2 tbsp freshly chopped herbs (basil and thyme)
salt
pepper (from the mill)
2 tbsp flour
2 eggs
olive oil (for frying)
2 bell peppers (red and yellow)
2 red onions
400 g cherry tomatoes
2 garlic cloves
3 tbsp olive oil
basil (for garnish)

Instructions

1. Rinse the fish fillets under cold water and pat them completely dry with kitchen paper.
2. Mix the breadcrumbs with the herbs and spread the mixture onto a flat plate.
3. Season the cod fillets with salt and pepper, then coat them in flour.
4. Dip the floured fillets through the beaten eggs.
5. Press the fillets into the herb breadcrumbs to coat them all over.
6. Fry the breaded fillets in hot oil for 2 to 3 minutes on each side until golden brown.
7. Wash the bell peppers, halve them, remove the core, and chop them into coarse cubes.
8. Peel the onions and cut them into wedges.
9. Wash the tomatoes and halve them.
10. Peel the garlic and chop it finely.
11. Sauté the peppers and onions together with the garlic for 3 to 4 minutes in hot oil.
12. Add the tomatoes, season the mixture with salt and pepper, and let it cook for 2 to 3 minutes.
13. Place the cod on the plates on top of the vegetable bed.
14. Garnish the dish with fresh basil and serve.

Nutrition per serving

kcal: 472
Protein: 44 g · Fett/Fat: 20 g · Carbs: 28 g