Cod under sun-dried tomatoes with country puree

1. Stage

The ingredients we will need. This broccoli is too big, so I will only use half of it.

2. Stage

Wash cod, cut fins, remove scales and cut into fillets. It is not necessary to remove the skin in this recipe. Filet "roll" in a baking dish with high sides, skin side down. If the fish does not fit in the form, you can twist a little tail.

3. Stage

Crush the sun-dried tomatoes with a little oil from the jar and dried basil. If for some reason there is no "native" oil from the jar, you can replace it with ordinary vegetable oil. Spread the tomato mixture evenly over the fish.

4. Stage

In the same container where the tomatoes were crushed, put white bread, add a tablespoon of oil (again, better from a can), a pinch of salt and basil, crush the bread. The rest of the tomato will make a very flavorful breading. Spread the breading on top of the tomatoes. Put fish in the oven and bake at 200 ˚C for about 20 - 30 minutes.

5. Stage

While the fish is baking, make the rustic mashed potatoes. Peel the potatoes and boil them until they are almost cooked in salted water. Wash broccoli, divide into florets and boil together with the potatoes for 5 minutes. Add the peas to the pot and simmer for 3 more minutes.

6. Stage

Remove the pot from the heat and drain almost all the water. Using a potato masher, mashed potato the potatoes, but leave small "lumps" (as in the photo). This way you can see what it's made of, secondly, it will have a very interesting texture, and thirdly, this is Jamie's own advice. How can we mere mortals argue with him? :)

7. Stage

That's it - quick and tasty! Bon appetit!!!