Cod with salsa verde of purslane

Name: cod with salsa verde of purslane
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 onion; 2 toe garlic; 1 bag paprika mix 3 pieces; 720 g giants white beans in pot pot à 360 g; 100 ml traditional olive oil; 400 g fresh cod fillet; 150 g purslane; 20 g fresh flat parsley; 4 anchovy fillets in canned oil; 1 el capers jar 100 g; 1 el Red wine vinegar

Cod with salsa verde of purslane, parsley, anchovies, capers, vinegar and oil.

Ingredients

Kitchen Stuff

1 baking paper
1 food processor

Directions

Preheat the oven to 180 ° C.
Chop the onion. Slice the garlic. Halve the peppers, remove the seeds and cut the flesh into cubes.
Put the beans in a colander, rinse and drain well.
Heat the oil in a frying pan and fry the onion for 3 minutes. Add the garlic and paprika and cook for 5 minutes on low heat.
Cut the fish into 4 equal pieces. Place on a baking sheet covered with parchment paper, sprinkle with salt and pepper and bake for about 10 minutes in the middle of the oven.
Meanwhile, add the beans to the paprika mixture and warm for 3 minutes. Change regularly.
Put the purslane, parsley, anchovies, capers, vinegar and rest of the oil in the food processor and grind to a thick, green sauce.
Spoon the beans with paprika into deep plates. Put a piece of cod on it. Spoon 1 tbsp salsa verde and serve the rest. Yummy! .