Filter
Reset
Sort ByRelevance
Bonnie C
Roasted cod with anchovy rosemary oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Sprinkle the cutting edges of the tomatoes with thyme, salt and pepper. Sprinkle with 1 tablespoon of olive oil.
-
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.
-
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.
-
Scrape the courgettes into ribbons and fry the zucchini ribbons in the rest of the olive oil for 2-3 minutes without coloring.
-
Serve the fish next to a bed of zucchini with a roasted tomato and the anchovy rosemary oil.
-
20 minMain dishground turmeric, rice, frozen pea, sunflower oil, onion (coarsely chopped), tomato, ketjapmarinade, sambal, smoked haddock, bunch onion, lemon juice,yellow rice with Surinamese smoked haddock -
25 minMain dishpotato slices, red cabbages with apple, Iglo fish fingers, Liquid margarine from butter,fish fingers with potato slices and red cabbage with apples -
330 minMain dishrib, onions, garlic, olive oil, cut, grinded, cloves, oregano, chili pepper, cinnamon stick, balsamic vinegar, peeled tomatoes, giant beans, red kidney beans,tough chili -
25 minMain dishmultigrain rice, chicken fillet, bunch onion, lime, Red pepper, salt, fish sauce, bread-crumbs, traditional olive oil, carrot julienne, fresh coriander, sesame oil,asian chicken balls with carrot rice
Nutrition
395Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs5% DV14g
Fiber0% DV0g
Loved it