Code on a vegetable bed

Delicious Cod Recipe on a Bed of Vegetables

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Servings: 4

Discover a simple and refined cod recipe on a bed of vegetables, perfect for an elegant dinner or a family meal. This dish brings together the delicious flavors of fresh vegetables and the succulent texture of fish, making it a healthy and flavorful choice.

Ingredients:
- 4 cod fillets (approximately 150-200 g each)
- 4 large ripe tomatoes
- 2 medium potatoes
- 1 large onion
- 1 red bell pepper
- 1 small zucchini
- 2-3 tablespoons of olive oil
- 1 teaspoon of cayenne pepper (adjust to taste)
- Salt to taste
- Fresh parsley for garnish

Preparation:

1. Start by preparing the vegetables. Wash the tomatoes, then blanch them in boiling water for 1-2 minutes, until the skin starts to crack. Immediately transfer them to a bowl of cold water to stop the cooking. Once cooled, carefully peel them, cut them into quarters, and remove the seeds. Mix the tomato pulp with salt and cayenne pepper, setting it aside to develop flavors.

2. Peel the potatoes and cut them in half. Boil them in salted water for about 7 minutes, until they are slightly soft but not fully cooked. Drain and let them cool slightly.

3. In a deep skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the julienned onion and diced bell pepper, sautéing for 5 minutes until they become translucent. Add the sliced zucchini and continue to sauté for another 3-4 minutes.

4. Preheat the oven to 180°C. In a heatproof dish, place an even layer of sautéed vegetables, then add the boiled potatoes. On top, place the cod fillets, which can be seasoned with salt and pepper to taste. Pour the tomato mixture over the fish, ensuring it is well covered, and sprinkle a little extra cayenne pepper if you desire a spicier flavor.

5. Bake the dish in the oven for 20-25 minutes, until the fish becomes opaque and flakes easily with a fork. It is essential not to overcook the cod, so it remains juicy and full of flavor.

6. Finally, remove the dish from the oven and let it rest for a few minutes. Serve the cod on a bed of vegetables, garnished with freshly chopped parsley for an extra touch of freshness.

Serving suggestion: This cod on a bed of vegetables pairs perfectly with a fresh green salad or a side of fragrant basmati rice. You can also add a few slices of lemon for a splash of acidity, which will enhance the dish's flavors.

Vegetarian option: If you want to turn this dish into a vegetarian meal, replace the cod with marinated tofu fillets, which will absorb the flavors of the vegetables and sauce.

Enjoy this cod recipe on a bed of vegetables, a delicious and healthy combination that is sure to impress at lunch or dinner!

 Ingredients: 1 kg tomatoes, cayenne pepper, salt, 750g small potatoes, 1kg cod (2 fillets), 4 tablespoons lemon juice, black pepper, 100g celery, 1 bunch parsley, 100g parsley root, 100g green onions, 250g small onions, 1 bunch basil, 10 tablespoons olive oil, a little butter or margarine for greasing the mold.