Courgette rolls with cod and antiboise

Name: courgette rolls with cod and antiboise
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lemon; 1 shallot; 300 g codfish; 90 g chilled pesto; 2 zucchini little; 4 el traditional olive oil; 3 Tasty vine tomato; 10 g fresh parsley; 2 el capers

Cod rolled in zucchini with pesto, lemon, tomatoes, parsley and capers

Ingredients

Kitchen Stuff

1 grill pan

Directions

Squeeze out the lemon. Chop the shallot. Cut the cod into 20 pieces and scoop with the pesto and 1 tbsp lemon juice.
Let the cod marinate in the refrigerator for 20 minutes covered.
Meanwhile, with a cheese slicer, scrape long ribbons of the zucchini.
Brush the zucchini with the oil. Heat the grill pan without oil or butter and grill the zucchini in portions 3 minutes. Turn halfway.
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.
Mix the tomatoes with the parsley, shallot, capers, 2 tbsp lemon juice and the oil. Season with pepper and salt.
Remove the cod from the refrigerator and heat a frying pan without oil or butter on low heat.
Spoon the cod with the marinade in the pan and cook over low heat for 5 minutes.
Place the cod pieces on the zucchini ribbons and roll up. Spoon some antiboise and serve the rest next to it.