Baked cod with feta cheese crème fraiche and green beans

Cod baked with feta crème fraiche, green beans, and cherry tomatoes, served with boiled potatoes.

• 250 g cherry tomatoes or mini plum tomatoes
• 300 g frozen haricots verts (beans)
• 2 tsp Italian salad dressing
• 2 tbsp olive oil
• 1/2 lemon (1/2 lemon corresponds to approx. 2 tbsp juice)
• Salt
• Black pepper
• Approx. 600 g cod fillet pollock fillet or haddock fillet
• 1 pot of basil
• 2 packs of crème fraiche with sun-dried tomatoes and feta cheese (each 2 dl)
• Boiled potatoes

Method

1. 1
   Thaw the fish, if it is frozen.
2. 2
   Set the oven to 225°C, top and bottom heat.
3. 3
   Split the tomatoes in half.
4. 4
   Mix tomato, green beans, salad seasoning, olive oil in a baking dish.
5. 5
   Squeeze over lemon juice and season with salt and pepper.
6. 6
   Put the cod on the vegetables and season the fish with salt and pepper.
7. 7
   Place basil leaves on the cod and spread the crème fraiche on top.
8. 8
   Put the mold in the middle of the oven for 20–25 minutes or until the fish has an internal temperature of 56°C.
9. 9
   Serve the fish with boiled potatoes.