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Codfish with Zoodles, Pine Nuts and a Parmesan Crisp



1 pack Riberalves Spineless Loins
Olive oil q.s.
3 cloves of garlic
1c. of black peppercorn dessert
1 small courgette
2c. of pine nuts
12 white or brown mushrooms
1 large sun-dried tomato
Salt q.s.
Black pepper q.s.
4c. of grated parmesan cheese soup
Dried oregano q.s.


To prepare an innovative recipe for Codfish with Zoodles, check out the full recipe and try it at home.

Defrost the boneless codfish loins, dry them well with paper towels and place them in a pan. Cover with olive oil, add 2 whole crushed garlic cloves and the black peppercorns and cook over a low heat (without boiling, just bubbling) for approximately 20 minutes.

Wash the zucchini, cut off the ends and with a spiralizer or vegetable slicer make the zoodles (you can also buy ready-made ones).

Toast the pine nuts in the oven or in an ungreased non-stick pan.
In a high non-stick frying pan, sauté in olive oil 1 clove of chopped garlic, the mushrooms cut in half and the diced dried tomatoes, season with salt and freshly ground black pepper and set aside in a container.

In the same olive oil, sauté the zoodles, seasoning with salt and freshly ground black pepper. Finally, add the mushrooms and the dried tomatoes again and stir them in.

For the parmesan crisps: on a baking tray lined with baking paper, place 1 tablespoonful of grated parmesan cheese in each crisp, making a circle, and bend it into a disc of approximately 5 cm. Place the circles apart because they will melt and increase the diameter.

Bake in a preheated oven at 220° C for 7 to 8 minutes or until golden brown. Remove still warm to a board with absorbent paper towels or to the rolling pin if you want them to be shaped like tiles.

Serve the boneless codfish loins with the zoodles with mushrooms and dried tomatoes, sprinkled with toasted pine nuts and oregano and parmesan crunchies.



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