Cod with Olive-Tomato Cap
Cod with Olive-Tomato Cap is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cod fillets (about 200 g each)
- 50 g black olives (pitted)
- 2 shallots
- 2 Tomatoes
- Salt
- Pepper (freshly ground)
- 2 tbsp freshly chopped parsley
- 4 tbsp olive oil
- 600 g cocktail tomatoes
- 600 g green beans
Instructions
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1.
Preheat the oven to 200°C fan.
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2.
Wash and pat dry the cod fillets. Finely chop the olives. Peel and finely dice the shallots. Wash, quarter, seed, and finely dice the tomatoes. Season the fish with salt and pepper. Mix the olives, onions, tomatoes, and parsley; season again and spread over the fillets. Drizzle with a little olive oil and place on a baking tray lined with foil. Toss the cocktail tomatoes with a bit of oil and lay them on the tray as well. Bake in the preheated oven for about 15 minutes.
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3.
Wash, trim, and blanch the green beans in boiling salted water for about 10 minutes.
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4.
Serve by arranging the cod fillets with the tomatoes and drained beans on plates.
