Baked Cod with Vegetables

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 4 Garlic cloves
• 200 g shallots
• 2 Bay leaves
• 0.5 bunch rosemary
• 0.5 bunch thyme
• 200 g peeled canned tomatoes
• 250 g waxy potatoes
• Salt
• Pepper
• 125 ml olive oil
• 1 orange
• 1 lemon
• 150 g black olives
• 300 ml Vegetable broth
• 800 g cod fillet

Instructions

1. 1.

   Wash bell peppers, halve them, remove seeds and white membranes; cut halves into 4–5 cm wide pieces.

2. 2.

   Peel garlic and halve or quarter. Peel shallots. Wash bay leaves, rosemary and thyme and shake dry. Roughly chop tomatoes.

3. 3.

   Peel potatoes, shave thin slices. Season with salt and pepper, mix with 60 ml oil and place in a heat‑proof dish. Distribute herbs on top.

4. 4.

   Wash orange under hot water, slice thinly. Squeeze lemon juice. Mix bell peppers, garlic, shallots, bay leaves, orange slices, tomatoes and olives with remaining oil and 4 tbsp lemon juice, season with salt and pepper. Spread mixture over potatoes and herbs. Pour vegetable broth over it. Bake in preheated oven at 220 °C (200 °C fan) for 20–30 minutes.

5. 5.

   Meanwhile rinse cod under cold water, pat dry and season. Place on top of vegetables so it is mostly covered by liquid, bake additional 10 minutes. Serve hot.