Cod with Breadcrumb Crust and Vegetables

Ingredients

• 2 cod fillets (about 160 g)
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice
• 6 tbsp breadcrumbs (or white bread crumbs)
• 3 tbsp grated parmesan
• 40 g Butter
• 4 tomatoes
• 1 bunch spring onions
• 2 handfuls spinach leaves
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 50 ml dry white wine
• 100 ml broth
• 2 tbsp capers
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the cod fillets, pat them dry and drizzle with lemon juice. Mix the breadcrumbs with Parmesan in a bowl. Melt the butter, drizzle over the breadcrumb mixture and crumble it between your fingertips into crumbs.

2. 2.

   For the vegetables blanch the tomatoes, peel, quarter and seed them. Wash and trim the spring onions and cut into 1–2 cm rings. Wash the spinach, remove stems and drain. Heat oil in a small pan or oven‑proof dish. Sauté the tomatoes, spring onions and damp spinach for 2–3 minutes with occasional stirring, letting the spinach wilt; season with salt and pepper. Add lemon juice, wine and broth, bring to a boil once. Season the fish, place it on top of the vegetables and sprinkle the breadcrumb crumbs over it. Bake in a preheated oven at 200 °C (convection) for about 20 minutes until golden.

3. 3.