Scalloped cod with baby potatoes and cherry tomatoes

Name: scalloped cod with baby potatoes and cherry tomatoes
Total time: 15 min
Yield: 4
Ingredients: 600 gram frozen cod fillet; 0.5 lemon; 2 tablespoon mustard; 200 milliliters cooking cream; 2 cut old white bread; 100 gram soft goat cheese; 2 tablespoon fresh parsley; 2 tablespoon fresh chives; 2 teaspoon parsley; 450 gram baby; 450 gram potato wedge; 1 tray cherry / Christmas; 4 tablespoon olive oil

Ingredients

Directions

Preheat the oven to 200 ° C. Dab the fish dry with kitchen paper.
Rub the fish with lemon juice, salt and pepper. Place the pieces of fish next to each other and spread them over 1 oven dish.
Mix the mustard with the cream and pour over the fish.
Mix breadcrumbs, goat cheese and half of the parsley or chives and spread this mixture over the fish.
Place the potatoes and tomatoes in the other baking dish. Sprinkle 2 tablespoons of olive oil over the fish and 2 tablespoons of olive oil over the potatoes and tomatoes.
Place the oven dishes side by side for 15-20 minutes in the middle of the oven. Sprinkle the rest of the parsley or chives before serving over the baby-lettuce-tomato dish.