Cod baked in the oven with potatoes, tomatoes and bacon

Servings: 4
Cooking time: 1 hour

Ingredients

• 340 g cod fillet
• New Potatoes 350 g
• Bacon 6 pieces
• Cherry tomatoes per 250 g branch
• Arugula 50 g
• Lemon 1 piece
• Cress 50 g
• Dried Rosemary 20g
• Dijon 1/2 mustard
• Olive oil to taste
• Ground black pepper to taste
• Salt to taste

Step-by-step recipe

1. Pour and boil your kettle. Preheat your oven to 220 degrees. Boil the kettle.
2. Peel new potatoes, you can leave them in the peel if it is thin, just rinse well. Cut the potatoes in half and place them in a large saucepan with a pinch of salt. Pour boiling water from the kettle and place on the stove on high heat. Pour the potatoes with water and salt.
3. Bring to a boil then reduce to medium temperature and cook for about 15 minutes, or to an almost mild state. Meanwhile … Bring to the boil.
4. Clean and finely chop the leaves of rosemary (if you use fresh, I used dry). Sprinkle the leaves on the cutting board, drizzle them with olive oil and sprinkle a pinch of salt and pepper. Sprinkle the leaves on the board with olive oil.
5. Finely rub the zest of half a lemon and scatter on the board. Rub lemon on the board.
6. On a separate board, place the bacon in three rows. Put bacon on another board.
7. Roll the cod fillets around the board with rosemary, butter and lemon zest until the spices are light to cover the fillet from all sides. Grate spices.
8. Take cod fillets boned in spices and place on one end of the bacon. Carefully wrap the cod in bacon. Repeat with the remaining fillet. Cod fillet wrapped in bacon.
9. When the potatoes are ready, dry them in a colander and leave for a couple of minutes. Dry the potatoes in a colander.
10. Put the potatoes in a baking tray. Sprinkle with olive oil and season with a pinch of pepper. Drizzle potatoes with oil.
11. Place cherry tomatoes on top of the potatoes, then place the cod fillets in the middle of the pan. Divide the lemon in half and place one half in a tray. Put everything on a baking sheet and add cherry tomatoes.
12. Pour olive oil on top and sprinkle with a pinch of salt and pepper. Sprinkle with oil.
13. Now, prepare the recipe in a hot oven for 20 minutes, or until the potatoes become crispy, the tomatoes are softened, the bacon is golden brown, and the fish is cooked. Meanwhile…. Put in the oven.
14. It’s time to set the table – beautifully spread out cutlery, glasses for drinks, napkins. Lay the table.
15. Wash arugula and watercress in plenty of cold water, then dry. Wash the salad.
16. Squeeze the juice from the remaining half of the lemon into a clean little jar. Add three times more (than lemon juice) olive oil, then mustard and a pinch of salt and pepper. Close the lid and shake the jar well. Add butter to the bowl.
17. Immediately before your cod is baked in the oven, season the lettuce leaves with the resulting sauce. Do not add the entire gas station at once; add about half then taste if you need more or not. Jamie Oliver advises to put the remaining dressing in the fridge and use in other dishes. Mix everything.
18. When the fish fillets are ready, remove the baked cod from the oven on a baking sheet and squeeze the juice from the baked lemon half into the dish. Squeeze the lemon on a pan of bacon.
19. Place the cod tray right on the table and serve it with a nice green salad. Or make a beautiful serving of the dish on the plate-like Jamie Oliver did in the photo.

Enjoy your meal.