Baked Cod from the Oven with Vegetables

Ingredients

• 400 g Broccoli
• 400 g Cauliflower
• 250 g green beans
• 250 g Leek (1 bunch)
• 2 Bio Lemons
• Salt
• Pepper
• chili flakes
• 40 g Olive oil
• 500 g Cod (4 fillets; ready-to-cook)
• 10 g Parsley (1/2 bunch)
• 40 g Parmesan
• 40 g Grainy Mustard (4 tbsp)
• 30 g Ground Almonds
• 40 g pine nuts
• 50 ml Vegetable broth

Instructions

1. 1.

   Clean, wash and chop the broccoli and cauliflower into florets. Cut the florets into approximately 1 cm thick slices. Wash and clean the green beans. Wash, clean and slice the leek. Rinse the lemons hot and dry them. Grate the zest of 1 lemon and set aside. Slice the lemons.

2. 2.

   Place the vegetables and lemon slices on a baking sheet lined with parchment paper. Season with salt, pepper and chili flakes and drizzle with olive oil. Bake the vegetables in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 10 minutes.

3. 3.

   Meanwhile, gently rinse and pat the cod dry. Wash, shake dry and chop the parsley. Grate the Parmesan finely. Mix the parsley with Parmesan, mustard, almonds and lemon zest and season with salt and pepper.

4. 4.

   Place the cod on the baking sheet and spread with the mustard-almond mixture. Sprinkle with pine nuts, pour in the vegetable broth and bake for another 20 minutes to finish.