Baked Cod with Vegetables and Baby Spinach

Ingredients

• cod fillet 900 grams
• garlic clove 3 cloves
• extra virgin olive oil 4 tablespoons
• sweet paprika powder 1 teaspoon
• salt 0.5 teaspoons
• black pepper 0.33 teaspoons
• chili powder 0.1 teaspoons
• bell pepper 1 piece
• baby spinach 200 grams
• cherry tomato 150 grams
• clarified butter 2 tablespoons
• lemon 0.5 pieces
• chives 2 tablespoons

Tools

• oven
• bowl
• garlic-press
• knife
• cutting-board
• roasting-pan

Instructions

1. Prepare the spice mix: pour two tablespoons of olive oil into a small bowl, add pressed garlic, sweet paprika, salt, pepper, and optionally a pinch of chili. Mix thoroughly.
2. Pat the cod fillets dry with a paper towel and rub them well on both sides with the prepared spice and olive oil mixture.
3. Wash the yellow bell pepper, remove the seeds, and cut into short strips.
4. Pour two tablespoons of olive oil into the bottom of a baking dish. Arrange the baby spinach, whole cherry tomatoes, and sliced bell pepper.
5. Place the cod fillets on top of the vegetables. You can put lemon slices on the fish. Sprinkle everything with chives and freshly ground pepper.
6. Place the dish uncovered in a preheated oven (200°C, top and bottom heat). Bake for 10 minutes.
7. After 10 minutes, place pieces of clarified butter on the fish. Bake for another 10 minutes. You can baste the fish once with the sauce from the bottom of the dish during baking.
8. At the end of baking, you can turn on the top grill for a few minutes (optional). After removing from the oven, drizzle everything with lemon juice.

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