Grilled cod and vegetables with hot vinaigrette
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Ingredients
- 4 cod fillets of 2,5 cm (1 inch) thick and 150 g each
- Ground salt and pepper up to taste
- 2,5 ml (1/2 teaspoon) of smoked paprika
- 10 ml (2 teaspoons) of chopped thyme
- 10 ml (2 teaspoons) of olive oil
- 20 cherry tomatoes of various colors
- 12 asparagus
- 1 chopped small onion
- 45 ml (3 tablespoons) of olive oil
- 10 ml (2 teaspoons) of chopped garlic
- 250 ml (1 cup) of baby spinaches
- 30 ml (2 tablespoons) of balsamic vinegar
- Few basil leaves
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Lay cod fillets over a baking sheet covered with parchment paper. Salt and pepper. Spread with smoked paprika and thyme. Pour a bit of oil over the cod.
- Oven bake for 12 to 15 minutes until cod flesh can be undone with a fork.
- Meanwhile, slice tomatoes in two and asparagus into small chunks. chop onion.
- In a pan, heat oil at medium heat. Cook onion and garlic for 1 to 2 minutes.
- Add tomatoes, asparagus and spinaches. Cook for 2 to 3 minutes.
- Add balsamic vinegar. Salt and pepper. Spread with basil. Divide vegetables into plates. Garnish with cod fillet and coat with cooking juice.
Our asparagus are on special!
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