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Ingredients (2 servings)
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400 g Kabeljaufilet
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300 g Rispenparadeiser
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200 g Bio-Cremechampignons
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Öl
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Salz, Pfeffer
Preparation
- Clean the mushrooms and cut them into quarters. Wash and halve the tomatoes.
- Heat a little oil in a pan and fry the mushrooms for 5 minutes until golden brown. Add the tomatoes and fry briefly. Season with salt and pepper and remove from the pan.
- Pat the cod fillet dry, divide into two portions and season with salt and pepper.
- Heat a little oil in the pan again and fry the cod on both sides for 3 to 4 minutes over medium heat until cooked through.
- Return the vegetables to the pan with the fish, heat briefly and serve hot.
