“When the light could disappear at any minute.” This fish dish is prepared very quickly.

“Sometimes you have to cook something very quickly because you know the light could go out at any minute. This is one of those dishes that helps out,” Jimenez-Bravo said.

Ingredients:

• zucchini – 1 pc. (approximately 200 g);
• carrots – 1 pc. (approximately 100 g);
• cod fillet – 400–500 g;
• cherry tomatoes – 150 g;
• olive oil – 1–2 tbsp. l.

Ingredients for the sauce:

• Dijon mustard – 1 tbsp. l.;
• soft mustard – 1 tbsp. l.;
• chopped garlic – two cloves;
• olive oil – 1 tbsp. l.;
• a pinch of salt;
• dill – 1 tbsp. l.

Preparation

1. Mix both types of mustard, garlic, salt, olive oil and dill.
2. Fold the parchment into a boat shape.
3. Cut the zucchini and carrots into thin slices, place in a mold, add salt and pepper.
4. Add cod fillets on top, season as well and lightly drizzle with olive oil.
5. Spread the sauce and add cherry tomatoes on the sides.
6. Bake in a convection oven or oven until cooked through (about 15-20 minutes depending on the thickness of the fish).