Baked Cod with Tomatoes and Potatoes

This is a very easy one! Still the dish is tasty as well as nutritious....

A little crunchy outside, the fish comes out very soft with a delicate lemony flavour.


Servings: 2

Preparartion time: 20 minutes

Cooking time: 30 minutes.


Ingredients:

  • 400gr Cod (or 1 medium fillet fer person)

  • 1 organic lemone - zest and juice

  • 50gr breadcrumbs

  • 15 gr flaked almonds

  • 1 pack of cherry tomatoes

  • 3/4 potatoes (white potatoes, sweet potatoes or a combination) cut into thin slices

  • 1 handful of black pitted olives

  • Thyme, sea salt, black pepper, olive oil.


Method:


Prehat the oven to Fan 200 degrees C.


Peel, wash and cut the potatoes into thin slices (approx. 1/2 cm each) and boiled them in salted water for 5 minutes maximum. Drain them and put aside.


In a medium bowl mix the breadcrumbs the lemon, zest and juice, the thyme, the almonds, salt and pepper.


Dispose the fish fillets in another bowl, drizzle with some oil, a pinch of salt, some dill (on both sides) and spread the almond mixture on top. Make sure both sides of the fish are thoghroughly covered.



Oil an oven proof dish, put the potatoes slices in it then add the fish fillets. Add the remaining almonds mixture, olives, cherry tomatoes (halved) and drizlle some more oil on top.









Baked for 20-25 minutes until you can see a golden crunchy top.











Note:

You can also use a different variety of freshwater fish.