Cod with Green Asparagus and Tomatoes

Ingredients

• 500 g Green Asparagus
• 150 g green beans
• Salt
• 250 g Cherry Tomatoes
• 2 shallots
• 1 red chili pepper
• 6 g ginger
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 lemon (juice)
• black pepper (freshly ground)
• 4 cod fillets (about 125 g each)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Wash the asparagus and trim off the tough ends. Cut the stalks in half lengthwise. Rinse the beans, snap off the ends, and blanch them in boiling salted water for 3-4 minutes. Then shock them in ice water and halve.

2. 2.

   Wash the tomatoes and cut them in halves. Peel the shallots and slice them into thin strips. Toss the vegetables together and spread them on four large sheets of aluminum foil. Rinse the chili pepper, deseed it, and chop finely. Peel the ginger and garlic and mince both finely. Mix the chili, ginger, and garlic with the olive oil and lemon juice, then season with salt and pepper.

3. 3.

   Rinse the fish fillets, pat them dry, and place them on top of the vegetables. Pour the sauce over the fillets and seal the foil packets. Bake in the oven for about 20 minutes. Serve by opening the foil onto a plate; pairs well with rice or baguette.