Roasted cod with anchovy rosemary oil

Name: roasted cod with anchovy rosemary oil
Total time: 30 min
Yield: 4
Ingredients: 600 gram frozen cod fillet; 2 lemon; 8 tablespoon olive oil; 4 tomato; 1 teaspoon fresh thyme; 0.5 teaspoon dried thyme; 5 anchovy fillet; 1 tablespoon fresh rosemary; 3 zucchini

Ingredients

Directions

Preheat the oven to 220 ° C. Dab the fish dry and drizzle with half of the lemon juice. Brush the fish with olive oil and sprinkle with salt and pepper.
Sprinkle the cutting edges of the tomatoes with thyme, salt and pepper. Sprinkle with 1 tablespoon of olive oil.
Place the fish next to each other on the baking tray, put the tomatoes next to it and grill in the middle of the oven for 12-15 minutes.
Rub the anchovies and rosemary into a paste and pour the rest of the lemon juice and 4 tablespoons of olive oil in a stream.
Scrape the courgettes into ribbons and fry the zucchini ribbons in the rest of the olive oil for 2-3 minutes without coloring.
Serve the fish next to a bed of zucchini with a roasted tomato and the anchovy rosemary oil.