Cod with roasted vegetables

Name: cod with roasted vegetables
Total time: 30 min
Yield: 2
Ingredients: 4 roasted peppers; 1 little zucchini; 100 gram pod; 2 spring / forest onion; 250 gram crumbly potato; 3 tablespoon olive oil; 1 shallot; 250 gram frozen cod fillet; 25 gram butter; 8 cherry / cherry tomato; 3 tablespoon tomato Tapenade

Ingredients

Directions

Chop 3 peppers into pieces and set aside. Cut hearts from the fourth pepper for garnishing.
Scrape the zucchini into long ribbons. Cook the snow peas for 2 minutes, drain and rinse cold water.
Remove a piece of the green leaves from the spring onion. Cut the spring onions a few times on one side.
Cook the potatoes with salt in 20 minutes.
Heat 1 tbsp olive oil, fry the shallot and set aside.
Cook the cod in the microwave with a knob of butter covered for 3 minutes at 800 Watt. Keep warm and let it go. Add salt and pepper.
Roast the zucchini, snow peas, spring onions and tomato with the rest of the olive oil in a hot grill pan.
Drain the potatoes and make mashed potatoes with the shallot, salt and pepper.
Grease the rings and put them on warm plates. Fill this with a layer of mashed potatoes, a layer of roasted peppers with tapenade and spread the cod.
Remove the rings. Place sweet peppers on the fish and serve the vegetables.