Grilled cod

600 g cod fillets

skin removed

1 small red onion

cut into fine strips

1 clove of garlic

crushed

Olive oil for sweating

80 g sun-dried tomatoes preserved in oil

drained, cut into fine strips

1 tbsp black olives

chopped

1 tbsp capers

1 sprig of rosemary

chopped

2 sprigs of basil

chopped

2 tbsp pine nuts

chopped

Some salt

Some pepper

Preheat the cooking space to 180 °C using the grill-forced convection mode.

Rinse the fish under cold water, pat dry with kitchen paper and place on a lined baking tray.

Sweat the onion and garlic in a little olive oil in a small pan over a medium heat until translucent. Add the rest of the ingredients up to and including the pine nuts and sweat briefly. Season with salt and pepper, then spread over the fish.

Cook in the top shelf position for 15 minutes.

(Pre-)heat cooking space to 180 °C with Grill-forced convection

Preheating finished. Put the food in.

Grill-forced convection 180 °C for 15 Mins