Cod fillet with cherry tomatoes, potatoes and olives
This Mediterranean-style meal can be made midweek when short on time, without compromising on flavour. Diced potatoes are roasted with garlic, cherry tomatoes and green olives, which the cod sits on.
Difficulty
Low
Time
45 min
Author
Braun
Ingredients
Servings
2
300 , cut into 3 cm cubes
1 , crushed
, as needed
, as needed
, as needed
200
70
2 , approx. 400 g
, as needed
Utensils
HF5050
Instructions
1
Add the diced potatoes, garlic, oil and salt into the drawer.
2
Select the OVEN function, FISH, 180°C, set 25 minutes and press the START button; after 15 minutes remove the drawer and add the next ingredient.
Tip: Remove the drawer and shake the potatoes during cooking.
3
Add the cherry tomatoes and olives into the drawer, stir to combine with the potatoes. Place the cod fillets on top of the vegetables, drizzle with a little oil, season, then re-insert the drawer and press START to continue cooking for the remaining 10 minutes.
4
Carefully remove the cooked cod fillets and transfer to serving plates, stir the cooked vegetables before serving them with the cod.
Finish with freshly squeezed lemon.