Baked Cod with Olives

Ingredients

• 600 g small potatoes
• 150 ml Vegetable broth
• Salt
• Pepper
• 1 onion
• 400 g cherry tomatoes
• 600 g cod fillet
• 1 lemon
• 80 g Black Pitted Olives
• 2 tbsp olive oil
• 4 stems basil

Instructions

1. 1.

   Wash the potatoes thoroughly, slice them thinly and arrange in a large baking dish. Pour over the broth, season with salt and pepper, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes.

2. 2.

   Meanwhile peel the onion and dice it finely. Wash the tomatoes. Rinse the fish under cold water, pat dry and cut into portions. Squeeze the lemon.

3. 3.

   Remove the dish from the oven, turn the potatoes. Distribute onions, tomatoes, fish and olives in the baking dish, season again, drizzle with lemon juice and olive oil. Return to the oven and bake for about 15 more minutes until done.

4. 4.

   In the meantime wash the basil, shake off excess water and chop the leaves. Sprinkle the dish with basil just before serving.