Baked Cod Bruschettas with Tomatoes
Ingredients
- 4 x 100 g pieces of cod loin
- 1 teaspoon ground paprika (or, if you like, curry spice)
- 1 can chopped tomatoes
- 2 cloves garlic
- 2 teaspoons dried oregano
- fresh basil
- and: potato starch, lemon, oil, butter, salt and pepper
Preparation
- Thaw the fish in advance and pat completely dry with paper towels. Drizzle with lemon (about 1 teaspoon per portion of fish), season with salt, pepper, sprinkle with ground paprika and brush with oil. Finally, coat in a small amount of potato starch (about 1 tablespoon in total).
- Prepare tomato sauce: pour 1 tablespoon of oil into a pot, sauté peeled and halved garlic cloves, add canned tomatoes, season with salt, pepper, 1 teaspoon dried oregano and a pinch of sugar. Mix, bring to a boil. Cook uncovered for about 10 minutes until tomatoes evaporate. Halfway through cooking you can add a few torn basil leaves to the sauce.
- In the meantime cook rice and green beans. Preheat the oven to 200°C. Brush a baking sheet with oil and arrange the fish on it. Top with a few butter curls and spoon the tomato sauce over it. Sprinkle with the remaining teaspoon of dried oregano and place in the preheated oven. Bake for 15 minutes.
Tips
Serving suggestion
Long-grain rice and green beans / or
baked potatoes with parmesan
Frozen green beans can be cooked together with rice, adding them 5 minutes before the rice finishes cooking. After cooking and draining, you can put them back in the pot, season with salt, pepper and warm through with a tablespoon of butter.