Tomato soup with baked cod
Photo: Hanna Fjeldheim Dale
LESS THAN 30 MIN EASY
This superb everyday dinner can stand on the table in under 30 minutes, and is very tasty.
Recipe icon
Ingredients
servings
    • cod fillets, each 140 grams
    • 2 tbsp rapeseed oil
    • 0.5 tsp pepper
    • onions, finely chopped
    • carrots, finely chopped
    • root parsley, finely chopped
    • 1 tbsp rapeseed oil for frying
    • 1 tbsp cider vinegar
    • 0.5 tsp black pepper
    • 2 tsp Provence herbs
    • tins of chopped tomatoes, each 4 dl
    • 1 l vegetable stock
  • To serve
    • 4 tbsp pumpkin seeds, dry-toasted in a frying pan
    • 4 tbsp sunflower seeds, dry-toasted in a frying pan
cutting board icon

Procedure

  1. Preheat the oven to 220 degrees Celsius. If your oven has a grill, you can use this.
  2. Place the cod in an oven-proof dish then pour over the olive oil and season with pepper. Bake for around 15 minutes until the cod is flaking.
  3. Finely chop the onion, carrot and root parsley. Transfer to a large pan and fry in the oil adding the cider vinegar, pepper and Provence herbs. Leave to simmer for around 4-5 minutes.
  4. Add the chopped tomatoes and vegetable stock and bring to the boil.
  5. Toast the pumpkin seeds and sunflower seeds in a dry frying pan over a high heat until they start to pop.
  6. Once the soup has been simmering for around 10 minutes and the vegetables are soft, you can blend it with a hand blender.
  7. Serve the soup in bowls. Top with the cod fillet and toasted seeds.