Lasagna with Cod, Capers and Cherry Tomatoes

Ingredients

• 12 lasagna sheets
• Salt
• 1 large onion
• 3 Garlic cloves
• 800 g cherry tomatoes
• 5 tbsp olive oil
• Pepper
• 800 g cod fillet
• 3 tbsp Lemon juice
• 80 g capers (8 tbsp; jar)
• 125 g mozzarella
• 2 sprigs dill

Instructions

1. 1.

   Preheat the oven to 200 °C (180 °C fan, gas mark 3).

2. 2.

   Parboil lasagna sheets in salted water according to package instructions, drain and set aside.

3. 3.

   Peel and finely chop onion and garlic. Wash cherry tomatoes and halve them.

4. 4.

   Heat 4 tbsp oil in a large pan over medium heat. Sauté onion and garlic until translucent. Add tomatoes, cover and simmer for about 5 minutes. Season with salt and pepper.

5. 5.

   Rinse cod under cold water, pat dry and cut into 2 cm thick strips. Season with salt and pepper and drizzle with lemon juice.

6. 6.

   Rinse capers in a sieve.

7. 7.

   Grease a baking dish with remaining oil and layer lasagna sheets. Distribute tomatoes, capers and fish alternately until all ingredients are used, finishing with a layer of tomatoes.

8. 8.

   Finely chop mozzarella and sprinkle over the top. Bake for 20–25 minutes until golden.

9. 9.

   Wash dill, shake dry and chop. Sprinkle over the lasagna before serving.