Recipes

Online Shop

Baked codfish with a beetroot crust

1

Ingredients

250g cod tongues
1 tablespoon of oil
1 bay leaf
q.b. chopped chilli (optional)
1 clove of rolled garlic
1 chopped onion
1 courgette cut into noodles
1 baked potato
1 cooked beet
3 tablespoons of grated low-fat cheese
q.b. nutmeg

Preparation

Defrost the codfish tongues.

Place the olive oil, garlic, chilli, bay leaf and onion in a pan. Cook until the onion is translucent and add the codfish tongues.

Immediately afterwards, add the zucchini noodles.

I let it cook on a low heat adding hot water little by little if necessary.

Meanwhile, mash the potato and the beetroot. Season with nutmeg and fold in 2 tablespoons of grated cheese.

Set the oven at 190 degrees.

Place the codfish mixture in a suitable container (remove the bay leaf), top with the beetroot puree, a little more grated cheese and place in the oven.

Cook about 20 minutes (until the cheese melts).

READY TO TASTE GOOD!

PRODUCTS USED

Other recipes