🍽️ Cod on a Creamy Potato and Spinach Bed

Name: Cod on a Creamy Potato and Spinach Bed
Total time: 30 min
Yield: 4 servings
Ingredients: Salt Pinch; Potatoes, mostly waxy 1 kg; Garlic cloves 1 pc; Leaf spinach 500 g; Cherry tomatoes 250 g; Spring onions 1 bunch; Olive oil 2 tbsp; Pepper, black ground Pinch; Vegetable broth 200 ml; Lemons 1 pc; Cod back fillet 500 g

350 kcal · 30 min · 4 servings

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Ingredients

Salt Pinch
Potatoes, mostly waxy 1 kg
Garlic cloves 1 pc
Leaf spinach 500 g
Cherry tomatoes 250 g
Spring onions 1 bunch
Olive oil 2 tbsp
Pepper, black ground Pinch
Vegetable broth 200 ml
Lemons 1 pc
Cod back fillet 500 g

Instructions

1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. Fill a pot with two liters of water and add salt.
3. Bring the salted water to a boil.
4. Peel the potatoes.
5. Slice the potatoes into rounds about one centimeter thick.
6. Boil the potato slices in the boiling salted water for ten minutes.
7. Peel the garlic.
8. Finely chop the garlic.
9. Wash the spinach thoroughly.
10. Let the washed spinach drain well.
11. Wash the tomatoes.
12. Halve the washed tomatoes.
13. Clean the spring onions.
14. Shake the spring onions dry.
15. Cut off the root ends of the spring onions.
16. Slice the spring onions into thin rings.
17. Drain the cooked potatoes.
18. Use a lid to hold the potatoes in place while draining.
19. Place the drained potatoes into a baking dish.
20. Add the chopped garlic to the potatoes.
21. Add the drained spinach to the mixture.
22. Add the halved tomatoes to the mixture.
23. Add the spring onion rings to the mixture.
24. Add two tablespoons of olive oil to the vegetable and potato mixture.
25. Season the mixture with salt.
26. Season the mixture with pepper.
27. Stir the vegetable broth if it has separated.
28. Pour the lukewarm vegetable broth over the casserole.
29. Wash the lemon.
30. Halve the lemon.
31. Squeeze the juice from the lemon.
32. Rinse the cod.
33. Pat the cod dry with a kitchen towel.
34. Season the cod with salt.
35. Season the cod with pepper.
36. Add one teaspoon of lemon juice to the cod.
37. Place the seasoned cod on top of the casserole.
38. Cook the casserole with the cod in the oven.
39. Bake the dish for about ten to twelve minutes.
40. Remove the casserole from the oven.
41. Serve the potato spinach casserole with cod on plates.

Nutrition per serving

kcal: 350
Protein: 30 g · Fett/Fat: 12 g · Carbs: 35 g