130 g Cod fillet
70 g Carrot
½ A tomato
50 g Celery(stem)
60 g Zucchini
50 g Cauliflower
¼ Red onion
Fresh ginger
Lemontaste
Nutmegtaste
2 tsp Olive oil
Sea salt taste
Peppertaste
30 g Whole wheat bread
1
We pickle fish in lemon juice, grated ginger, oil, nutmeg and salt and pepper;
2
We cut the vegetables coarsely and, together with the lemon slices, put them on the baking paper. We put fish on the vegetables;
3
We wrap the paper and fasten the edges with toothpicks so as to completely cover the dish. We pierce the paper with a fork on top so that excess steam comes out;
4
We send vegetables and fish to the oven at 180C for 15 - 20 Minutes.
CategoryMain CourceCuisineMediterraneanCooking MethodBakingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
130 g Cod fillet
70 g Carrot
½ A tomato
50 g Celery(stem)
60 g Zucchini
50 g Cauliflower
¼ Red onion
Fresh ginger
Lemontaste
Nutmegtaste
2 tsp Olive oil
Sea salt taste
Peppertaste
30 g Whole wheat bread