Tomato & basil cod

• 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