Fish and Zucchini Casserole with Cherry Tomatoes

Ingredients

• 300 g young green beans
• Salt
• 2 Zucchini
• Pepper
• 2 tbsp olive oil
• 250 g cocktail tomatoes
• 600 g cod fillet (pre‑cooked)
• 1 splash vegetable broth
• 2 sprigs parsley

Instructions

1. 1.

   Wash, trim and cook the beans in boiling salted water for about 10 minutes.

2. 2.

   Meanwhile wash and trim the zucchini. Cut off the ends, slice into rounds, place in a baking dish, season with salt and pepper, drizzle with 1 tbsp olive oil. Bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) on the middle rack for about 5 minutes until golden brown.

3. 3.

   Shock the beans in cold water and drain. Wash and stem the tomatoes.

4. 4.

   Rinse the cod under cold water, pat dry and cut into four equal pieces.

5. 5.

   Remove the baking dish from the oven, turn the zucchini, pour in vegetable broth. Distribute the tomatoes and beans over it, place the fish on top. Season with salt and pepper, drizzle with the remaining olive oil. Return to the preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) on the middle rack and bake for another 8–10 minutes.

6. 6.

   Wash, dry shake, chop parsley and sprinkle over the finished casserole.