Cod Fillet with Mixed Vegetables and Walnuts

Ingredients

• 600 g cod fillet
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 red onions
• 2 Garlic cloves
• 1 Zucchini
• 1 red bell pepper
• 1 green bell pepper
• 150 g yellow cherry tomatoes
• 5 tbsp olive oil
• 3 sprigs rosemary
• 50 g walnut kernels

Instructions

1. 1.

   Rinse the cod fillet under cold water, pat dry and cut into 4 equal pieces. Season with salt and pepper and drizzle with lemon juice.

2. 2.

   Peel and quarter the onions. Peel and press the garlic cloves. Wash, trim, and halve the zucchini and bell peppers. Slice the zucchini and chop the peppers into bite-sized pieces. Rinse the tomatoes.

3. 3.

   Place the vegetables in a baking dish, season with salt and pepper, drizzle with 4 tbsp olive oil and mix well. Arrange the fish pieces on top of the vegetables. Wash the rosemary, shake dry, pluck the needles and scatter over the dish. Drizzle the remaining oil on top.

4. 4.

   Bake the fish in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 15–20 minutes. Five minutes before the end of cooking, sprinkle walnuts over the fish and vegetables.