PASTA WITH PEPPER, TOMATO, BASIL

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PASTA WITH PEPPER, TOMATO, BASIL
17 September 2022 36 read times 0 comment
  • Persons:
    4 personality
  • Preparation Time:
    0 minute
  • Cooking time:
    0 minute

Materials

COD FISH WITH ROASTED TOMATOES WITH MEDITERRANEAN VEGETABLES

Materials:

2 red onions
1 eggplant
2 red peppers
600 g small zucchini
1 teaspoon dried thyme
2 tablespoons of olive oil
4 x 100g cod (or haddock) fillets
8 teaspoons of tomato puree
1-2 slices of stale bread
50 g cheddar
2 tablespoons of balsamic vinegar
75 g spinach
Sea salt and freshly ground black pepper

Fabrication

Preparation: Preheat the oven at 200 degrees. Cut the onions, aubergines large. Remove the seeds from the peppers and cut them. Slice the zucchini into 2 cm thick slices. Place the onions, eggplants, peppers and zucchini on a large baking tray. Add thyme and oil and mix. Bake in the oven for 35 minutes. Meanwhile, put the fish on a baking sheet. Sprinkle 2 teaspoons of tomato puree over each fillet. Rinse the breads to make fine breadcrumbs. In a small bowl, mix 4 tablespoons of breadcrumbs with cheese. Sprinkle the mixture over each fillet and press lightly. Cover the tray with foil and seal around the edges, then set aside. (Freeze any remaining crumbs in a sealed bag for another time) After the vegetables have been in the oven for 20 minutes, make sure they are cooked evenly. Put the fish in the oven and cook for another 15 minutes with the vegetables. Remove the fish from the foil and bake for another 5-10 minutes. Roughly chop the spinach. Mix balsamic vinegar and spinach into hot vegetables, then serve with fish.

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