Oven baked codfish filet on a heavenly tomato-chili sugo

Oven baked codfish filet on a heavenly 

tomato-chili sugo hanging out with green asparagus and rosemary-garlic potatoes!

 

 

You will love the smell of garlic, thyme and rosemary that fills the house and welcomes family and friends to a sociable dinner :)

Here’s what you need!

    

For the codfish!

• 600-800 g bone free codfish
• 3 tbsp olive oil
• 1 onion (finely chopped)
• 2 tbsp minced garlic
• 1 medium strong chili
• 600 g sweet cherry tomatoes
• Fresh thyme to taste
• 100 ml red wine
• 3-4 tbsp aged balsamic vinegar
• 2 tbsp agave syrup
• Salt, pepper to taste

For the rest!

• 1000 g green asparagus (ends cut away and half way peeled)
• 1000 g baby potatoes
• 3-4 rosemary sprigs
• 2 tbsp minced garlic
• 3 tbsp olive oil
• 3 tbsp aged balsamic vinegar
• 2 tbsp honey
• Salt, pepper to taste

Here’s what you do!

• Fry the codfish in hot oil for 3 minutes and set aside.
• Fry the onion in olive oil, add garlic. Cut tomatoes in half and chili in small rings and deglaze with the red wine. Add the balsamic vinegar and saute until you have a saucy consistence. Add agave syrup, salt and pepper to taste.  
• Put in a casserole, make a “nest” of the fresh thyme and set the codfish on top of it. Brush the fish with some olive oil and put it in the preheated oven (top- bottom heat, 180 °C) for about 30 min (depends on the thickness of the fish)
• Now blanche the asparagus and boil the potatoes (cut in half). Fry the potatoes in a pan with fresh rosemary and garlic, add the asparagus and deglaze with some aged balsamic vinegar. Add the honey and cook for about 5 minutes more and arrange beautifully on a plate and serve right away. 😊