Roasted Cod With Vegetables

• potatoes to taste
• 4 eggs
• olive oil
• 2 onions large
• 2 leeks
• 3 carrots
• 6 cilantro garlic cloves, to taste
• 1 3/4 pounds shredded cod skinless and boneless
• olives to taste, sliced and pitted
• 2 1/8 cups bechamel sauce

1. Cook potatoes and eggs in plenty of boiling water until potatoes are knife-tender and eggs are hard-boiled.
2. Drain and set aside.
3. Cover half the bottom of a medium-sized frying pan with olive oil and brown onions.
4. When onions are very soft, remove from heat. Preheat oven to 180u0b0C (approximately 350u0b0F).
5. Cover the bottom of a baking dish with onions. Cover onion with a layer of potatoes.
6. In the same skillet, heat more olive oil and saute thinly sliced leeks and grated carrots.
7. Cook until vegetables are soft. Place cooked vegetables on top of potatoes in the baking dish.
8. Heat more olive oil, and saute 6 thinly sliced garlic cloves and chopped cilantro, to taste.
9. Add cod and cook until water released by the fish evaporates. Arrange fish in baking dish on top of vegetables.
10. Cover with a layer of potatoes.
11. Garnish with sliced hard-boiled eggs and olives.

potatoes, eggs, olive oil, onions, leeks, carrots, garlic, olives, bechamel sauce

Taken from www.yummly.com/recipe/Roasted-Cod-with-Vegetables-2055352 (may not work)