Cod is a valuable source of niacin and minerals. The daily use of this wonderful fish prevents diseases of the digestive system. And baked cod fillet with vegetables for breakfast will help you get the necessary amount of vitamins for the whole day.
It is necessary
- - cod fillet 220 gr;
- - sun-dried tomatoes 3-4 pcs;
- - 1 slice of lemon;
- - pitted olives 4 pcs;
- - a clove of garlic;
- - butter 1 tsp;
- - 1 sprig of parsley;
- - 1 sprig of thyme;
- - a pinch of a mixture of Provencal herbs;
- - salt and pepper to taste.
Instructions
Step 1
Cut a 35-40 cm circle out of parchment paper. Place the cod fillets on the parchment, sprinkle with Provencal herbs and brush with butter.
Step 2
Rinse the parsley well and chop finely. Then place a slice of lemon and thyme on the fillet and sprinkle with parsley. Pass a clove of garlic through a crusher and lightly brush the fillets. Top with olives. Cut the sun-dried tomatoes into strips and arrange on top and sides of the fish.
Step 3
Lift and fold the edges of the parchment to make a tightly closed envelope. Preheat the oven to 180 degrees and bake the envelope for 15 minutes. When done, gently transfer the fillets to a plate and add salt and pepper to taste.
