for 4 person

Vegetables

1 tbsp	olive oil
2	red onions, cut into wedges
500 g	different coloured cherry tomatoes
40 g	caper berries, drained
1 tbsp	tomato puree
1 dl	white wine
3 sprig	oregano
1 tsp	salt
a little	pepper
400 g	courgettes, cut into approx. 1 cm cubes

Return to the oven

4	Royal cod fillets (MSC) (each approx. 150 g)
½ tsp	salt

Topping

60 g	pine nuts, roasted
2 sprig	oregano, finely chopped
½ bunch	flat-leaf parsley, roughly chopped
1	organic lemon, use grated zest
1 ½ tbsp	olive oil

How it's done

Vegetables

Heat the oil in a non-stick frying pan. Add the onions, sauté briefly, add the tomatoes and capers, cook for approx. 5 mins. Add the tomato puree and cook briefly, add the wine and oregano, bring to the boil. Reduce the heat, season, simmer for approx. 5 mins. over a low heat. Place the courgettes in the prepared dish along with the sauce.

Bake

Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove.

Return to the oven

Salt the fish fillets, place on top of the vegetables, return to the oven for approx. 20 mins. Remove from the oven, remove the oregano, plate up the fish with the vegetables.

Topping

Mix the pine nuts with all the remaining ingredients, spread on top of the fish.

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