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Avi M. C. A.
Warm carpaccio of cod
A tasty recipe. The starter contains the following ingredients: fish, vine tomatoes, extra virgin olive oil, shallots (finely chopped), zucchini, cod fillets and fresh basil (in thin strips).
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Ingredients
Directions
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Slice the tomatoes on the convex side crosswise and immerse them for 10 seconds in boiling water. Put them in a bowl with cold water and remove the skins.
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Cut the tomatoes in four, remove the seeds and cut the tomatoes into thin strips. Spoon the tomato strips and shallots together in a small bowl. Add salt and pepper to taste and stir in half of the oil.
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Cut off the peel of the zucchini with a peeler and cut these green strips into thin short strips and stir them through the tomato. Keep the rest of the zucchini for other use, for example stewed zucchini.
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Preheat the oven to 200 ° C. Spread the remaining oil over 4 heat-resistant plates. Sprinkle the plates with a little salt and pepper. Cut the fish into thin slices with a sharp knife and place the slices side by side on the plates.
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Place the plates on the grid in the middle of the oven and let the fish cook in 5 minutes. Spoon a spoonful of the tomato mixture in the middle of the plates and sprinkle the basil over it. Tasty with warm toast.
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Nutrition
185Calories
Sodium3% DV80mg
Fat17% DV11g
Protein32% DV16g
Carbs2% DV5g
Fiber8% DV2g
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