Oven-Baked Fish with Vegetables

Ingredients

• 500 g Cod fillet
• 1 small zucchini
• 4 small potatoes
• 15 cocktail tomatoes
• 2 tbsp capers
• 100 g black olives
• 1 Red Onion
• 2 shallots
• 2 cloves garlic
• 2 sprigs small-leafed oregano
• 1 sprig rosemary
• 1 bay leaf
• 3 tbsp olive oil
• 4 tbsp chopped parsley
• 100 ml Vegetable broth
• 100 ml fish broth

Instructions

1. 1.

   Wash and peel the potatoes. Wash the zucchini, trim the stem, and grate it with the potatoes into thin slices. Wash and quarter the cocktail tomatoes. Peel the onion and shallots and cut them into thin strips. Peel and finely chop the garlic.

2. 2.

   Wash the cod fillet, pat it dry, cut it into pieces, and drizzle with lemon juice. Wash the herbs, shake them dry, and pluck the rosemary needles. Place olive oil and garlic in a baking dish. Layer the zucchini, potatoes, onion, and shallots in the dish.

3. 3.

   Place the cod, cocktail tomatoes, olives, and capers on top. Season with salt and pepper. Sprinkle with oregano and rosemary needles, and pour over broth. Place the baking dish in a preheated oven at 180°C (convection: 160 °C; Gas: Level 2–3) and bake for about 30–40 minutes. Sprinkle the fish with fresh parsley before serving.