Cod and potato bake with lemon

Ingredients

For 1 serving

• Cod180 g
• Potatoes200 g
• Cherry tomatoes80 g
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Lemon zest2 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and slice them very thinly, about 2 mm, so they cook in the same time as the fish.
2. Finely chop the parsley with the peeled garlic and the lemon zest. Wash and halve the cherry tomatoes; remove any bones from the cod and cut it into roughly 4 cm pieces.
3. Grease a baking dish with a little oil and lay in half the potatoes; place the cod on top and cover with the remaining potatoes and the tomatoes.
4. Dress with the remaining oil, the herb mixture, salt and black pepper.
5. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes, until the potatoes are tender and golden at the edges and the cod flakes with a fork.