Casserole with chicory and fish

Name: casserole with chicory and fish
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg sticking potato bag; 800 g chicory; 300 g fresh cod fillet; 8 slice breakfast bacon package; 2 toe garlic; 3 el traditional olive oil; 1 tl dried thyme jar of 15 g

Casserole with potatoes, chicory, cod fillet and breakfast bacon.

Ingredients

Kitchen Stuff

1 coctail stick
1 roasting pan

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut them into quarters. Cook them for 10 minutes.
Cut a narrow slice from the bottom of the stalk chicory. Halve the chicory in the length.
Boil the chicory in plenty of boiling water for 5 minutes, drain in a colander.
Rub the cod fillet with salt and pepper, cut into equal pieces so that you have 2 pieces per person.
Wrap a slice of bacon every piece of cod. Secure the breakfast bacon with pricks.
Cut the garlic into slices.
Spoon the potatoes, chicory and fish into the roasting pan with the oil, garlic, thyme and pepper and salt to taste.
Place the dish on a grate in the bottom of the oven for about 30 minutes. Remove the picks. Serve the dish on the plates.