Baked Cod With Vegetables And Sweet Potato

• 500 grams chips
• 2 sweet potatoes medium/large, unpeeled
• 1 leek thinly sliced
• 1 carrot
• 1 cup savoy cabbage chopped
• 1 onion
• 6 cloves garlic
• 6 parsley stems
• salt to taste
• olive oil to taste
• 1 package cream with Parmalat aromatic herbs
• 1 package cream Parmalat zero-footprint
• 1 handful mozzarella cheese

1. Boil the potatoes well seasoned with salt in plenty of water.
2. In a saucepan put a generous amount of olive oil, onion, garlic, and chopped parsley.
3. When they are golden, add the leek, grated carrots, and chopped savoy cabbage.
4. Simmer covered for about 10 minutes so the vegetables are soft.
5. Add the shredded cod and cook for a few more minutes, adjusting the salt to taste.
6. Still over low heat, add the cream with the herbs.
7. Heat the oven to 180 degrees Celsius.
8. Remove the potato skins and cut into thick slices.
9. Place a first layer of potato slices in the bottom of a baking pan.
10. On top, place the cod with the cream and the vegetables then cover with the remaining potatoes.
11. In the same pan where you cooked the cod, place the light cream. As soon as it boils, remove from heat, add cheese, and cover the potatoes with this sauce.
12. Bake until well browned.
13. Serve immediately and very warm.

chips, sweet potatoes, carrot, savoy cabbage, onion, garlic, parsley stems, salt, olive oil, cream with parmalat aromatic herbs, cream parmalat zero, mozzarella cheese

Taken from www.yummly.com/recipe/Baked-Cod-with-Vegetables-and-Sweet-Potato-897523 (may not work)