Merluzzo estate (summer cod)

Name: merluzzo estate (summer cod)
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 shallot; 2 cloves garlic; 1 bag fresh parsley 30 g; 1 bag fresh basil 15 g; 250 g Cherry tomatoes; 4 little cod fillets or 2 large, about 500 g; 2 looks peeled tomatoes on tomato juice (a 400 g); 2 tablespoons olive oil; 100 g black olives; 1 tablespoon capers; 1 teaspoon dried oregano; 100 ml dry white wine; 250 g fresh tagliatelle or fettuccine (pasta); 100 g spicy cheese piece, eg grana padano; 1 tray fresh green pesto 100 g

A tasty Italian recipe. The main course contains the following ingredients: fish, shallot, garlic, fresh parsley (30 g), fresh basil (15 g), cherry tomatoes, cod fillets (or 2 large, about 500 g), peeled tomatoes (on tomato juice (a 400 g )), olive oil, black olives, capers, dried oregano, dry white wine, fresh tagliatelle (or fettuccine (pasta)), spicy cheese (piece, eg grana padano) and fresh green pesto (100 g).

Ingredients

Kitchen Stuff

food processor
oven dish
aluminium foil
small low oven dishes

Directions

Preheat the oven to 175 ° C. Scallop and garlic and chop. Cut leaf of parsley and basil. Cut cherry tomatoes into quarters. Cut cod fillets in half and sprinkle with salt and pepper.
Put in a large pan of water for pasta. Peeled tomatoes with juice in a food processor or with a blender until smooth sauce. Fry 1 tbsp oil in frying pan and shallot with half of garlic for 2 min. Mashed tomatoes with basil in pan and simmer for 10 minutes. Season spicy sauce with salt and pepper.
Meanwhile, fry 1 tbsp oil in frying pan and fry the rest of garlic for 1 min. Put cod in pan and bake for 2 minutes per side. Add cherry tomatoes, olives and capers and fry for 2 minutes. Place the fish in a baking dish and sprinkle with parsley and oregano. Add wine to the pan and reduce it. Create a mixture of fish next to and about fish.
Cook pasta in plenty of water with salt slightly shorter than instructions, so that pasta is just not al dente. Drain and mix pasta through sauce. Place a large sheet of aluminum foil in 4 baking dishes and create a quarter of pasta and sauce.
Spread cheese over pasta graters and pesto over it. Fold foil and put dishes into oven. Put in a bowl of fish and heat for another 7 minutes.
Take dishes from oven. Spread fish with vegetables and gravy over four warm plates. Open the aluminum foil around the dishes and serve pasta separately. Possibly garnish with samphire (first pour over with boiling water).