Baked Cod with Fennel, Potatoes and Lemon Quark
Juicy cod baked in the oven rests on fennel, potatoes and cherry tomatoes and is served with a fresh lemon and herb quark. The dish is high in protein, filling and easy enough to make on a weekday without much effort.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 300 g cod fillet
- 400 g waxy potatoes
- 1 pc fennel bulb
- 150 g cherry tomatoes
- 2 pc garlic cloves
- 2 tbsp olive oil
- 1 pc lemon
- 250 g low-fat quark
- 1 bunch dill
- 1 tsp sweet paprika powder
- pinch salt
- pinch pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the potatoes and cut them into wedges about 1 cm thick. Trim the fennel, remove the core and cut the bulb into wedges.
- Spread the potatoes and fennel in a baking dish with 1 tbsp olive oil, paprika powder, salt and pepper and bake in the oven for about 20 minutes.
- Halve the cherry tomatoes and finely chop the garlic cloves. Finely chop the dill.
- Season the cod fillets with salt and pepper and brush them with the remaining olive oil. Take the dish out of the oven, add the tomatoes and garlic, and place the fish fillets on top.
- Return the dish to the oven and bake for another 12 to 15 minutes, until the fish begins to flake easily.
- For the quark, squeeze the lemon and stir the juice with the zest of half a lemon, half of the dill, salt and pepper into the low-fat quark.
- Arrange the vegetables and fish on two plates, sprinkle with the remaining dill and serve with the lemon and herb quark.