Baked Cod Fillet with Tomatoes

Ingredients

• 700 g white cod fillet
• Salad
• Pepper
• 400 g Tomatoes
• 3 Garlic cloves
• 1 Red Onion
• 4 stems basil
• 4 stems parsley
• 2 sprigs Rosemary
• 0.5 tsp Chili flakes
• 1 tsp Rapeseed oil
• 15 g basil pesto (1 tbsp; jar)
• 125 g mozzarella (9% fat)
• 1 tbsp Olive Oil
• 15 g pine nuts (1 tbsp)
• fresh herbs

Instructions

1. 1.

   Rinse cod fillets under cold water, pat dry, cut into 4 equal pieces, season with salt and pepper. Wash tomatoes and slice into wedges. Peel and chop garlic and onion. Wash herbs, shake dry and chop.

2. 2.

   Mix garlic, onion, herbs and chili flakes.

3. 3.

   Brush a baking dish with rapeseed oil and place fish fillets inside. Spread pesto over the fillets and sprinkle with the garlic mixture. Slice mozzarella, arrange on top of tomatoes and drizzle with olive oil. Bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 30 minutes.

4. 4.

   Roast pine nuts in a dry pan until fragrant. Just before serving, sprinkle pine nuts and optional herbs over the fish.