Warm carpaccio of cod

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.

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.

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.

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.

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.