Scalloped cod with bantam and wok vegetables

Name: scalloped cod with bantam and wok vegetables
Cook time: 14 min
Total time: 14 min
Yield: 4
Ingredients: 4 el peanut oil; 400 g frozen cod fillet thawed; 2 onion; 100 g grated young cheese; 900 g barbecue minicrock; 800 g Provencal wok vegetable bag 400 g; 2 tl dried thyme

Cod, new potatoes and vegetables from the wok.

Ingredients

Kitchen Stuff

1 baking dish (20 x 20 cm)

Directions

Turn on the oven grill. Heat the oil in a frying pan with non-stick coating.
Dab the cod dry, sprinkle with salt and pepper and cook in 4 min. Almost done. Turn halfway.
Meanwhile, cut the onions into half rings. Heat the oil in a stirring stir fry the onion for 2 minutes on a high heat. Season with pepper and salt.
Remove from the heat and mix in the cheese.
Remove the fish from the pan and place in the greased oven dish. Divide the cheese mixture over it. Put in the oven for about 6 minutes under the grill.
Meanwhile, clean the wok and heat the oil. Stir fry the potatoes 3 min.
Add the wok vegetable and thyme and stir-fry for another 5 minutes. Spread over 4 plates and spread the fish over it.