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🍽️ Oven Cod with Fresh Tomatoes

251 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 small organic orange
• 500 g small yellow and red tomatoes
• 1 bunch spring onions
• 20 g capers (jar)
• 12 green olives (pitted)
• salt
• pepper
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• 700 g cod fillet (4 cod fillets)
• basil (to taste)

Instructions

1. 1. Peel the garlic clove.
2. 2. Rub a baking dish with the garlic.
3. 3. Rinse the orange under hot water.
4. 4. Dry the orange.
5. 5. Slice the orange.
6. 6. Wash the tomatoes.
7. 7. Cut out the hard stem areas of the tomatoes in a wedge shape.
8. 8. Slice the tomatoes into thick slices, depending on their size.
9. 9. Halve the tomatoes if they are small.
10. 10. Clean the spring onions.
11. 11. Wash the spring onions.
12. 12. Slice the spring onions into fine rings.
13. 13. Drain the capers.
14. 14. Flatten the olives by pressing lightly on them with a knife.
15. 15. Mix all prepared ingredients in the dish.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Add balsamic vinegar to the mixture.
19. 19. Add olive oil to the mixture.
20. 20. Wash the fish fillets.
21. 21. Pat the fish fillets dry.
22. 22. Salt the fish fillets.
23. 23. Pepper the fish fillets.
24. 24. Place the fish fillets on top of the tomato mixture.
25. 25. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
26. 26. Place the dish on the oven rack.
27. 27. Bake the fish for 15 to 20 minutes.
28. 28. Wash the basil.
29. 29. Shake the basil dry.
30. 30. Pluck the basil leaves off the stems.
31. 31. Chop the basil leaves roughly.
32. 32. Sprinkle the basil over the finished fish.

Nutrition per serving

• kcal: 251
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 9 g