Today we have a wonderful baked dish that is perfect for a cold winter day!
Ingredients:
1 serving cod or other white fish
1 serving vegetables (celery, paprika, chicory, carrot)
1 serving rye crisp bread
Garlic
Fresh parsley
Fresh thyme
1/2 tsp. mustard
Vegetable stock powder
1 Tbsp. olive oil
Salt and pepper
Preparation:
Rinse the fish with cold water and pat dry. Season with salt and freshly ground pepper and brush with mustard. Wash the vegetables and cut them into strips. Gently sauté the vegetables in olive oil and season with the vegetable stock powder. Place the vegetables in an ovenproof dish. Carefully lay the fish on top and cook in the oven at 350°F (175 °C) for 10 minutes. Crush the crispbread using a food processor or by putting into a freezer bag and crushing with a rolling pin or meat tenderizer. Rinse and finely chop the fresh herbs and add to the crushed crispbread with olive oil to make a paste. Spread this mixture over the top of the fillet and place the fish back into the oven for another 5 minutes. To crisp the crust, place the dish under the broiler for a few minutes until the crust is nicely brown and crisp. Enjoy!
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