Pisto with baked cod and bread

Ingredients

For 1 serving

• Cod160 g
• Zucchini0.5
• Bell peppers0.5
• Tomatoes1
• Onion0.5
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional). Wash the vegetables and cut the onion, pepper (without seeds and pith) and courgette into roughly 1 cm dice; dice the tomatoes a little smaller.
2. Heat most of the oil in a pan over a medium-low heat and cook the onion for 5 minutes, until translucent; add the pepper and after 5 minutes the courgette, and cook for another 5 minutes, stirring, until soft. Salt.
3. Add the tomatoes and cook over a low heat for 10 minutes, until the sauce is thick and the vegetables have melded together.
4. Meanwhile pat the cod dry, put it in a baking dish, salt it, rub it with the remaining oil and bake for 15 minutes, until the flesh is white and flakes with a fork.
5. Serve the cod on top of the pisto, with the bread.