Casserole with cod and spice puree

Preheat the oven to 220 ° C.

Remove all the leaves and needles from the sprigs. Put everything in the container of the hand blender together with the oil and puree into herb oil.

Halve the zucchini in the length and cut the halves into pieces of 1 cm. Halve the mushrooms and cut very large ones into quarters.

Halve the peppers, remove the stalk and the seeds and cut the flesh into strips. Peel the onions and cut into parts.

Divide the vegetables with baking sheets lined with baking paper. Sprinkle with half of the herb oil and sprinkle with salt and pepper.

Roast the vegetables for about 12 minutes in the middle of the oven. Remove the vegetables from the oven. Turn the temperature back to 180 ° C.

Peel the potatoes, halve them and put in a pan with water. Make sure they are just under water. Add salt if necessary. Cook in 20 min. Until done.

Drain the potatoes and return to the hot pan. Add the butter and the milk and let stand for a while with the lid on the pan.

Mash the potatoes with the milk and butter with a puree mash. Season with the rest of the herb oil, pepper and salt.

Cut the rest of the onions. Heat the rest of the oil in a pan and fry for about 5 minutes until it is translucent. Add tomato paste and fruit for 3 minutes.

Add the tomatoes, sugar and water. Let it simmer for 20 minutes. Stir occasionally. Season with pepper and salt.

Cut the broccoli into florets. Peel the stem and cut into slices. Bring a pot of water to the boil. Add the broccoli and cook for 5 minutes. Drain.

Place the frozen cod fillets in the oven dish. Divide all the vegetables and the tomato sauce. Divide the mashed potatoes in a layer.

Fry the casserole in the middle of the oven for about 25 minutes.