Oven-Baked Cod

Ingredients

• 200 g waxy potatoes
• Salt
• 2 tbsp olive oil
• 2 Tomatoes
• 2 Spring Onions
• 800 g cod fillet (ready‑to‑cook)
• Pepper
• ½ bunch parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Brush an oven dish with a little oil.

3. 3.

   Blanch the tomatoes, shock them, peel, quarter, seed and dice. Wash and trim the spring onions, slice into rings. Rinse the fish, pat dry and cut into four roughly equal pieces. Season with salt and pepper and place in the dish.

4. 4.

   Wash the parsley, shake off excess water and coarsely chop. Drain the potatoes and let them steam dry. Roughly mash with a fork, then mix in the tomatoes, spring onions, half the parsley, remaining oil and lemon juice. Spread the mixture over the fish and bake at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes.

5. 5.

   Sprinkle with the remaining parsley before serving.