Cod in foil with vegetables

1. 1 Cod filletpack 600 g ≈ $9.00 180 g
2. 2 Zucchini≈ $3.00 per kg 100 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Lemon≈ $4.65 per kg 15 g
6. 6 Olive oil 6 ml
7. 7 Dillpack 50 g ≈ $1.80 4 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 200°C; prepare a sheet of foil and lay the vegetable slices on the table in a single layer; prepare the fish, salt to taste, squeeze with lemon⁵ and drizzle with oil, keep nearby.

2. Arrange the vegetables on the foil in rounds, top with the fish; season again to taste, and drizzle with lemon⁵ and oil.

3. Fold into a tight envelope: carefully seal the edges to make a snug packet without holes, place on a baking sheet or in a dish.

4. Bake: put in the preheated oven and bake for 22 minutes at 200°C; check doneness—the fish should be tender inside and the vegetables soft and juicy.

5. Unwrap the pouch carefully to let the steam escape safely.

6. Garnish with dill⁷ directly on the foil or on the plates; serve immediately, with a lemon⁵ wedge if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.