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312 kcal
60 min.
Recipe for Cod and vegetable casserole in tomato sauce
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312 kcal
0 kcal
312.3
34.9g
8.5g
26.3g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tomatoes Whole Peeled, canned1× portion (400 g)
- Cod3× piece (300 g)
- Courgette1× piece (250 g)
- Carrot3× piece (150 g)
- Parsley, root1× piece (80 g)
- Onion5× slice (50 g)
- Parsley, fresh2× tablespoon (12 g)
- Smoked Paprika10× pinch (10 g)
- Olive oil1× tablespoon (10 g)
- Salt2× pinch (1 g)
- Rosemary, dried1× pinch (1 g)
- Pepper, cayenne, ground1× pinch (1 g)
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How to make Cod and vegetable casserole in tomato sauce
1. Preheat the oven to 190 degrees Celsius.
2. Finely chop the onion. Wash the vegetables thoroughly and grate them.
3. Heat a pan and sauté the vegetables in olive oil until they soften slightly. Add the spices.
4. Wash the fish and cut it into smaller strips. In an ovenproof dish, layer half of the vegetables, then place the fish on top. Cover with the remaining vegetables.
5. Pour the canned tomatoes over everything.
6. Place in the oven and bake for about 40 minutes.
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