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.
-
30 minMain dishcouscous, herbal broth, vegetable stock, lemon, olive oil, zucchini, garlic, hazelnut, mergue zworstje, chipolata sausage, flat leaf parsley, fresh mint, fresh chives,zucchini fries with herb couscous
-
15 minMain dishCherry tomatoes, baby potatoes, wok oil, grilled fillet, Thai stir-fry mix, shaslik sauce,grilled vegetarian fillet with wok vegetables
-
30 minMain dishgarlic, half-to-half-chopped, tomato cubes, water, white quick-cooking rice, traditional olive oil, fresh spinach, black olives,meatballs with tomato rice and spinach
-
35 minMain dishsmoked bacon, fresh leaf spinach, free range egg, garlic, fresh oregano, creme fraiche, traditional olive oil,spinach omelette
Nutrition
395Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs5% DV14g
Fiber0% DV0g
Loved it