COD WITH VEGETABLES
Alliance food - wine:
The rosé wine "DOMAINE DE PARIS" AOP Pierrevert is a delightful accompaniment when served with fresh cod fish, cooked vegetables, and endives.
Preparation - 10 minutes. Cooking - 1 hour. For two (2) servings: 2 cod fillets of 150 g each * 2 tomatoes * 1 aubergine * 1 onion * 2 cloves of garlic * 2 tbsp olive oil * 2 * endives * 1 lemon * fresh dill * salt * pepper
Preparation of vegetables: wash, peel and cut eggplant into cubes. Wash tomatoes and peel the onion. Cut tomatoes and onion into small cubes. Chop the garlic.
Cook eggplant in a skillet over high heat. Once the vegetables are browned on one side, turn them over and continue to cook on low heat cover.
In another frying pan, heat olive oil, add the onion. 2 minutes later, insert the tomato cubes and let simmer for 2 minutes.
Mix the vegetables and add garlic. Salt and pepper to taste.
Cut the endives laterally in half and cook in boiling water for about 3 minutes, then - 2 minutes to grill each side.
Preheat oven to 210 ° C. Place fish fillets in a baking pan or on a cookie sheet, spread some olive oil, cover with aluminum foil, and slide into the oven. Bake 20 to 30 minutes. Serve hot with vegetables, endives and dill.