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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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200 minMain dishbeef soup meat, onion, Red pepper, garlic, unsalted butter, paprika, wheat flour, tomato paste, tap water, beef broth tablet, dried laurel leaves, sticking potato,goulash soup -
55 minMain dishbacon, zucchini, garlic, tomato sauce, lasagne sheets, ricotta,zucchini ricotta lasagne -
15 minMain disholive oil, vegetarian multigrain burgers, White beans, giant beans, semi-skimmed milk, fresh spinach, tomatoes, fresh cream cheese,white bean stew spinach tomato -
25 minMain dishsunflower oil, onion, garlic, chicken bolt, peeled tomato, zucchini, root, potato, lime, green olive, cardamom pod, clove, coriander powder (ketoembar), cumin powder (djinten), ginger powder (djahé), turmeric, cinnamon powder, paprika, yogurt, olive oil, fresh fresh mint,Moroccan stew with chicken, ras el hanout and olives
Nutrition
395Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs5% DV14g
Fiber0% DV0g
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