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A. Keskitalo
Courgette rolls with cod and antiboise
Cod rolled in zucchini with pesto, lemon, tomatoes, parsley and capers
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Ingredients
Directions
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Squeeze out the lemon. Chop the shallot. Cut the cod into 20 pieces and scoop with the pesto and 1 tbsp lemon juice.
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Let the cod marinate in the refrigerator for 20 minutes covered.
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Meanwhile, with a cheese slicer, scrape long ribbons of the zucchini.
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Brush the zucchini with the oil. Heat the grill pan without oil or butter and grill the zucchini in portions 3 minutes. Turn halfway.
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Cut the tomatoes into quarters for the antiboise. Remove the seeds and cut the flesh into cubes of ½ x ½ cm (brunoise). Slice the parsley.
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Mix the tomatoes with the parsley, shallot, capers, 2 tbsp lemon juice and the oil. Season with pepper and salt.
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Remove the cod from the refrigerator and heat a frying pan without oil or butter on low heat.
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Spoon the cod with the marinade in the pan and cook over low heat for 5 minutes.
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Place the cod pieces on the zucchini ribbons and roll up. Spoon some antiboise and serve the rest next to it.
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Nutrition
325Calories
Sodium11% DV260mg
Fat35% DV23g
Protein36% DV18g
Carbs3% DV10g
Fiber8% DV2g
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