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Bonnie C
Roasted cod with anchovy rosemary oil
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Ingredients
Directions
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Preheat the oven to 220 ° C. Dab the fish dry and drizzle with half of the lemon juice. Brush the fish with olive oil and sprinkle with salt and pepper.
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Sprinkle the cutting edges of the tomatoes with thyme, salt and pepper. Sprinkle with 1 tablespoon of olive oil.
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Place the fish next to each other on the baking tray, put the tomatoes next to it and grill in the middle of the oven for 12-15 minutes.
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Rub the anchovies and rosemary into a paste and pour the rest of the lemon juice and 4 tablespoons of olive oil in a stream.
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Scrape the courgettes into ribbons and fry the zucchini ribbons in the rest of the olive oil for 2-3 minutes without coloring.
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Serve the fish next to a bed of zucchini with a roasted tomato and the anchovy rosemary oil.
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55 minMain disheggplant, zucchini, onion, tomato, yellow bell pepper, fresh thyme, balsamic vinegar, traditional olive oil, wholemeal spaghetti, fresh basil, garlic, chilled hüttenkäse cheese,Ratatouille out of the oven -
30 minMain dishunwashed spinach, olive oil, Jumbo mussels, forest outing, big toe garlic, fresh oregano leaves, winery wine vinegar, mustard, Kanzi apple,braised mussels with spinach salad -
25 minMain dishcouscous, onion, eggplant, canned chickpeas, Sesame seed, traditional olive oil, chipolata sausage, paprika, tap water,quick stew with sausage and couscous -
35 minMain dishwinter carrot, potato slices, cod fillet, cooking cream, ground young cheese, leeks, liquid casser, orange,fish dish from the oven (baby 9 months)
Nutrition
395Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs5% DV14g
Fiber0% DV0g
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