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Ingredients (2 servings)
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300 g Kabeljaufilet
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714 g Bio-Hokkaido Kürbis
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1 Packung Mozzarella gerieben
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Olivenöl
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Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees. Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized wedges.
- Spread the pumpkin wedges on a baking sheet, drizzle with a little olive oil, season with salt and pepper, and pre-bake in the oven for about 15 minutes.
- Rinse the cod fillet with cold water, pat dry, season with salt and pepper, and place it on top of the pre-baked pumpkin.
- Sprinkle everything evenly with the grated mozzarella and bake for another 10 to 12 minutes until the fish is cooked through and the cheese is melted and golden brown.
