Tomato & basil cod

Tomato & basil cod

INGREDIENTS
  • Codfish filet
  • Whole tomatoes
  • Basil
  • Fresh or dried oregano
  • Potatoes
  • Butter
  • Milk
  • Spinach
  • Asparagus
  • Salt
  • Pepper
  • Olive oil

RECIPE

  • Preheat the oven to 180 degrees celcius
  • Cut the tomatoes into tiny pieces
  • Add chopped basil and oregano to the tomatoes. Season with salt, pepper and olive oil to taste
  • Add the fish to an oven dish. Season it with salt and pepper and drizzle some olive oil on top. Cook the fish for about 15 min
  • Peel & cut the potatoes. Bring them to a boil in salted water and check them regularly to see if they’re cooked
  • Put the asparagus on a baking sheet, season with salt, pepper and olive oil and cook them in the oven for 10-15 minutes. The cooking time depends on the thickness of the asparagus 
  • Heat up a pan with olive oil and add the spinach. Cook until wilted and season with salt and pepper. 
  • Drain the potatoes. Mash them and add butter, milk, salt and pepper. Mix and add more butter or milk until you reach the desired consistency. 
  • Add the mixture on top of the fish and cook the fish for 15 more mins or until it’s fully cooked
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