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Cod with vegetables and potato wedges

Cod with vegetables and potato wedges

750 g potatoes
2 cloves of garlic (finely pressed)
1 tsp rosemary
1 tsp paprika powder
A pinch of salt and pepper
Finishing the potatoes: finely chopped chives
3 tbsp olive oil
1/2 courgette
1 red onion
5 tomatoes
400 g cod fillet
  1. Peel the potatoes and slice into wedges. Boil the potatoes for 5 minutes and drain.
  2. Sprinkle the herbs and garlic over the potatoes. Mix in 2 tbsp olive oil.
  3. Divide the potatoes over the baking tray.
  4. Cut the courgette into slices. Cut the onion and tomatoes into thin wedges.  
  5. Place the cod on a piece of aluminium foil to make a papillote. Pour 1 tbsp olive oil over it.
  6. Add the onion, courgette and tomatoes to the papillote.
  7. Season with salt and pepper.  
  8. Seal the papillote and place on a baking tray.
  9. Put the baking tray with potatoes at the bottom of the appliance. Put the baking tray with fish on top.
  10. Set the deli-fryer oven to 200 °C for 40 minutes.
  11. Serve the potatoes with some finely-chopped chives.