Cod with Vegetables, Olives and Capers

A delicious fish recipe for any occasion!

1. preheat oven to 200 °C. Score tomatoes crosswise on the stem. Peel garlic clove and chop finely. Cut olives into thin slices, fish into large pieces.

Bake the peppers and tomatoes in the oven for about 20 minutes. The skin of the peppers should turn blackish brown and blister. Cool peppers briefly in a plastic bag, peel off skin, remove stem end and seeds. Cut flesh into small strips. Peel tomatoes and cut into wedges. 3.

Season fish with salt, season with pepper and turn in flour to the other side. Tap off excess flour. Heat 3 tbsp olive oil in a coated frying pan. Sear fish pieces in it on both sides (approx. 6 min) and lift out of frying pan. Heat garlic briefly in the frying residue. Add tomatoes and peppers and heat briefly. Fold in olives, capers and parsley, season strongly with salt and freshly ground pepper.

Serve fish with vegetables and potato wedges.

Crispy potato wedges Steam potatoes in their skins until soft, cool a tiny bit, remove skins, cut into wedges. Heat 2 tbsp oil in a coated frying pan, season potatoes with salt, season with pepper, roast in the oil until crispy.

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