Baked cod
Who's in the mood for a baking sheet full of goodies? You can whip up this oven-baked cod with baby potatoes and vegetables in no time, and it's also gluten-free and lactose-free. Roast the baby potatoes in the oven until crisp and add sweet vine tomatoes for extra flavor.
Ingredients · Servings 4
- 4 cod fillets
- 300 g Dutch shrimp
- 750 g baby potatoes
- 500 gr trostomaten cherry
- 2 lemons
- 70 gr arugula
- 4 tablespoons capers
- Salt and pepper
- Olive oil
Method · 50 min
- Preheat the oven to 180 degrees (fan-assisted).
- Scrub the baby potatoes thoroughly under cold running water. Dry them with a clean tea towel (or paper towels) and cut them into wedges. Then place them in the mixing bowl. Add 3 tablespoons of olive oil, pepper, and salt, and mix all the ingredients well so that the potatoes are coated from top to bottom.
- Spread the baby potatoes over a baking sheet lined with parchment paper and place them in the preheated oven for 30 minutes.
- Remove the baking sheet from the oven. Cut the bunches of tomatoes into smaller clusters and place them with the baby potatoes. Cut 1 lemon into wedges and place it, along with the cod fillets, with the baby potatoes. Bake the fish for about 10 minutes until cooked through. The fish is ready when the layers separate easily.
- Peel the other lemon and grate the zest over the baby potatoes and fish. Divide the fish, baby potatoes, and tomato clusters among the plates. Spoon the prawns over the fish. As a finishing touch, add a generous handful of arugula and some capers.
- Tip: Also delicious to roast along with green asparagus or bimi on the griddle.
