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🍽️ Baked Cod with Roasted Vegetables

579 kcal · 30 min · 4 servings

Ingredients

• 4 cod fillets (approx. 180 g each)
• 16 small potatoes
• 4 spring onions
• 400 g cherry tomatoes
• 1 bunch thyme
• 2 garlic cloves
• 1 unwaxed lemon
• 100 ml white wine
• 200 ml chicken stock
• 2 tbsp olive oil
• salt
• pepper (freshly ground)

Instructions

1. 1. Rinse the cod fillets under cold water.
2. 2. Gently pat the fish dry with a kitchen towel.
3. 3. Wash the potatoes thoroughly.
4. 4. Scrub the potatoes if necessary.
5. 5. Cut the potatoes in half lengthwise.
6. 6. Wash the spring onions.
7. 7. Remove the dry ends of the spring onions.
8. 8. Cut the spring onions into pieces about 5 centimeters long.
9. 9. Peel the garlic cloves.
10. 10. Halve the garlic cloves.
11. 11. Slice the lemon into thin rounds.
12. 12. Heat olive oil in a roasting pan.
13. 13. Add the potatoes, garlic, and spring onions to the hot pan.
14. 14. Sauté the vegetables briefly.
15. 15. Add the tomatoes to the vegetables.
16. 16. Deglaze the vegetables with broth.
17. 17. Pour in some wine.
18. 18. Cover the pan.
19. 19. Simmer the vegetables over low heat for about 15 minutes.
20. 20. Place the lemon slices in the pan.
21. 21. Add the thyme sprigs.
22. 22. Place the cod fillets on top of the vegetables.
23. 23. Season the fish with salt.
24. 24. Season the fish with pepper.
25. 25. Preheat the oven to 180 degrees.
26. 26. Place the roasting pan in the oven.
27. 27. Bake the fish with top and bottom heat for about 10 to 12 minutes.
28. 28. Let the fish brown slightly.
29. 29. Check if the fish and vegetables are cooked through.
30. 30. Taste the dish again and adjust seasoning with salt and pepper.
31. 31. Warm the serving plates.
32. 32. Serve the dish on the warm plates.

Nutrition per serving

• kcal: 579
• Protein: 47 g · Fett/Fat: 9 g · Carbs: 69 g