Cod fillet with herbed braised tomatoes

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.8 4
In a little more than half an hour you can conjure up a Sunday meal deluxe - and even in a calorie-saving way. So incredibly delicious!
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 500 g Brussels sprouts
  • 7-10 Tbsp salt, pepper
  • 250 g cherry tomatoes
  • 1 Courgette
  • 4 pieces (approx. 200 g each) Cod fillet
  • 5-6 Tbsp Olive oil
  • 5 Stem/s Parsley, tarragon and dill

Directions

  1. 1

    Clean, wash and halve the Brussels sprouts. Cook in boiling salted water for 5-7 minutes until just cooked. Drain, rinse with cold water and let drain. Wash the tomatoes. Clean, wash and cut the zucchini lengthwise into thin slices.

  2. 2

    Rinse fish and pat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for about 3 minutes on each side. In the meantime heat 2 tbsp. oil in a second pan or pot. Fry the tomatoes in it at medium heat for about 10 minutes until they burst open.

  3. 3

    Season fish with salt and pepper. Remove and keep warm. Heat 1-2 tablespoons of oil in the frying fat. Add zucchini and Brussels sprouts and cook for 4-5 minutes.

  4. 4

    Wash the herbs and shake dry, pluck the leaves or flags. Chop the herbs and mix with the tomatoes. Season with salt. Arrange fish and vegetables, add tomatoes.

Nutrition Facts

KCAL
360 kcal
CARBS
6 g
FATS
18 g
PROTEINS
41 g