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Gluten Free Cod with Vegetables

Name: Gluten Free Cod with Vegetables
Prep time: 15 min
Cook time: 1 h
Cuisine: Mediterranean
Ingredients: 50 g Paniermehl - Breadcrumbs; 20 cherry tomatoes; 1 bunch basil; 5 courgettes; 2 garlic cloves; 400 g cod; a little bit of oregano; 40 g pitted black olives; a little bit of olive oil; 1 pinch/es of salt

45-75 min

The gluten free breadcrumbs are the perfectly crispy crowning glory of this hearty cod bake.

Fresh tomatoes, fragrant basil, fried courgettes, tangy olives and succulent pieces of cod all come together in this gluten free cod recipe to deliver a gloriously hearty and flavoursome fish bake. The recipe uses Schär’s Paniermehl Breadcrumbs to give the dish a superbly crisp topping. There’s next to no preparation time involved in this recipe either, making it ideal as a quick and easy mid-week meal. Big nourishment, little fuss.

Cook

Preparation

in 15 minutes

Cooking

in 30-60 minutes

Temperature

220 °C

Cut the tomatoes into quarters and place in a bowl. Finely chop the basil and add to the bowl.
Season with a little salt, mix well and leave to marinate. Chop the courgettes into cubes and peel and finely chop the garlic.
Briefly fry in a little oil. Add the courgettes, salt and oregano and leave to fry on a medium heat for 10 to 15 minutes until cooked but still firm.
In the mean-time dice the fish into small cubes and mix in with the marinated tomatoes. Add the sliced olives.
Place the courgettes onto a baking tray and spread out equally across the base.
Pour the fish and tomato mixture over the top and sprinkle the bread crumbs over the surface.
Bake in a pre-heated oven at 220°C (425 °F, Gasmark 7) for 15 Minutes.

Ingredients

Paniermehl - Breadcrumbs

cherry tomatoes

bunch

basil

courgettes

garlic cloves

400

cod

a little bit of

oregano

pitted black olives