Cod Fillet with Mozzarella Zucchini Cap
Cod fillet topped with mozzarella and zucchini is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 balls of mozzarella (125 g each)
- 2 zucchinis
- Salt
- 2 tbsp olive oil
- Pepper (freshly ground)
- 4 cod fillets (about 160 g each)
- 0.5 untreated lemon (juice)
- 2 red onions
- 250 ml tomato juice
- 0.5 bunch dill
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat. Drain the mozzarella and slice into thin rounds. Wash the zucchinis, cut into 0.5 cm thick slices, salt lightly and let sit for a moment; blot the liquid off with a kitchen towel.
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2.
Heat olive oil in a pan, brown the zucchini slices on both sides until golden yellow, season with pepper, remove and pat dry on paper towels. Season the cod fillets with salt, pepper and drizzle with lemon juice. Marinate briefly. Arrange the fish fillets with zucchini and mozzarella rounds in a brick‑like pattern.
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3.
Peel the onions, cut into rings, place them in a greased elongated baking dish, pour over tomato juice, season with salt and pepper, then lay the covered cod pieces on top. Bake in the preheated oven for about 10 minutes. Serve sprinkled with freshly chopped dill.
