Ingredients
Preparation
- Preheat the oven to 200 °C.
- Cut the cod fillet into serving portions and sprinkle with a little salt and pepper.
- Cut the onion and garlic into thin slices. Cut the broccoli into small florets and the pepper into chunks.
- Dissolve the vegetable stock cube in water.
- Place the vegetables in a greased, oven-proof dish, drizzle with olive oil and pour in the stock. Sprinkle with a little salt and pepper.
- Place the cod on top of the vegetables, squeeze on a little lemon juice, and spread with the pesto.
- Cover the dish with aluminium foil and bake in the oven for approx. 20 minutes, or until the fish is done.
- Serve with rice on the side.