Cod with Herb Cap, Potatoes and Tomato Sauce

Ingredients

• 500 g waxy potatoes
• Salt
• 500 g tomatoes
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• pepper (ground)
• 4 pieces cod fillet (ready-to-cook, about 180 g each)
• 2 tbsp capers
• 3 tbsp freshly chopped parsley
• 3 tbsp medium-hot mustard
• 30 g Butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Peel, wash the potatoes and cook in boiling salted water for 25-30 minutes. Blanch the tomatoes, shock them in cold water, peel, quarter, core and dice the flesh.

2. 2.

   Peel and chop the onion and garlic; sauté in 2 tbsp hot oil in a pot. Add the tomato cubes, season with salt and pepper, and simmer uncovered for about 5 minutes. Rinse the fish, pat dry, salt and pepper it. Place the tomatoes in a greased baking dish and lay the fish pieces on top.

3. 3.

   Finely chop the capers and mix with parsley, mustard and the remaining oil. Spread this paste over the fillets. Cover and bake in the preheated oven for about 20 minutes. Drain the cooked potatoes, let them steam dry and toss them in a hot pan with melted butter and parsley. Plate together with the tomato sauce and fish on warmed plates and serve.