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🍽️ Baked Cod with Leek Vegetables

370 kcal · 30 min · 4 servings

Ingredients

• 500 g leek (2 stalks)
• 150 ml vegetable broth
• 1 tbsp olive oil
• salt
• pepper
• 750 g cod fillet
• 125 g mozzarella (1 ball)
• 60 g dried tomatoes in oil
• 40 g capers (2 tbsp; jar)
• 3 sprigs lemon basil

Instructions

1. 1. Cut the leek in half lengthwise.
2. 2. Wash and clean the leek thoroughly.
3. 3. Cut the leek into pieces that are 6 to 8 cm long.
4. 4. Place the leek pieces in a baking dish.
5. 5. Pour about half of the broth over the leek.
6. 6. Drizzle the vegetables with olive oil.
7. 7. Season the leek with salt and pepper to taste.
8. 8. Preheat the oven to 225 °C (convection 200 °C or gas mark 3–4).
9. 9. Cook the leek in the preheated oven for approx. 5 minutes.
10. 10. Rinse the cod fillet under cold water.
11. 11. Pat the fish dry with a kitchen towel.
12. 12. Divide the fillet into 4 equal pieces.
13. 13. Slice the mozzarella.
14. 14. Drain the tomatoes and catch 2 tablespoons of oil in the process.
15. 15. Roughly chop the tomatoes and capers.
16. 16. Wash the basil and shake it dry.
17. 17. Finely chop the basil.
18. 18. Mix the chopped tomatoes, capers, and basil with the caught oil.
19. 19. Take the baking dish with the leek out of the oven.
20. 20. Stir the leek once.
21. 21. Place the fish pieces on top of the leek.
22. 22. Pour in the remaining broth.
23. 23. Season the fish with salt and pepper to taste.
24. 24. Top the fish pieces with the mozzarella slices.
25. 25. Distribute the tomato mixture evenly on top.
26. 26. Cook the dish in the preheated oven for 10 minutes.

Nutrition per serving

• kcal: 370
• Protein: 47 g · Fett/Fat: 18 g · Carbs: 7 g