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🍽️ Crispy Cod with Colorful Vegetables

239 kcal · 30 min · 4 servings

Ingredients

• 600 g cod fillet
• 2 organic lemons
• 500 g eggplants
• 350 g zucchini
• 2 red bell peppers
• 3 garlic cloves
• 1 bunch basil
• 2 tbsp olive oil
• 1 tbsp herbs de Provence
• salt
• pepper

Instructions

1. 1. Wash the lemons thoroughly and dry them.
2. 2. Finely grate the lemon zest to release the flavors.
3. 3. Squeeze the lemons to extract the juice.
4. 4. Drizzle the cod fillets with the lemon juice.
5. 5. Cut the fish fillets into large, bite-sized pieces.
6. 6. Wash the eggplants and zucchini thoroughly.
7. 7. Remove the tough ends of the eggplants and zucchini.
8. 8. Cut the eggplants and zucchini into small cubes.
9. 9. Lightly salt the eggplant cubes and let them sit briefly to draw out bitterness.
10. 10. Wash the bell peppers thoroughly.
11. 11. Halve the bell peppers lengthwise.
12. 12. Remove the seeds and white inner membranes of the bell peppers.
13. 13. Cut the bell peppers into cubes.
14. 14. Peel the garlic and remove the skin.
15. 15. Finely chop the garlic.
16. 16. Wash the basil leaves.
17. 17. Finely chop half of the basil leaves.
18. 18. Rinse the salted eggplants under running water.
19. 19. Drain the eggplants well to remove excess moisture.
20. 20. Heat the oil in a large pan.
21. 21. Add the chopped garlic to the hot pan and sauté briefly.
22. 22. Add the prepared vegetables to the pan.
23. 23. Sauté the vegetables for about 5 minutes.
24. 24. Add the cod pieces to the pan.
25. 25. Cook the fish over medium heat for another 10 minutes.
26. 26. Serve the dish with rice as desired.

Nutrition per serving

• kcal: 239
• Protein: 32 g · Fett/Fat: 7 g · Carbs: 10 g