Cod with pistou sauce and zucchini
Ingredients
4 persons
- 4 cod fillets
- 175 gram ELVEA Passata Soffritto
- 3 tablespoons ELVEA Cubes Fresh Basil
- 3 tablespoons ELVEA Cubetti Garlic
- 0.5 yellow zucchini
- 0.5 green zucchini
- 0.5 deciliter sherry vinegar
- 2 tablespoons black olives
- 1 deciliter olive oil
- 10 leaves fresh basil
- 1 protein
- 1 handful of pretzeled shoots
- olive oil
- pepper
- salt
Preparation
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1
Drain the diced tomatoes until all the liquid is gone. Mix with the finely chopped basil leaves and season with vinegar, pepper, and salt. Heat the olive oil to just below the boiling point and pour it over the cold tomatoes.
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2
Cut the white of the leek into pieces of two to three centimeters. Blanch in lightly salted, boiling water and cool in ice water. Do the same with the zucchini.
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3
Bake the cod on the skin side for about ten minutes (depending on size) in a preheated oven at 180°C. Put the leek in the oven for the last few minutes to warm them up.
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4
Mix the zucchini with the passata and heat it up.
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5
Put the leeks in cold olive oil and fry them until golden brown.
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6
Place the zucchini in the center of the plate and place the cod on top. Finish with a few dollops of sauce, a few pieces of leek, olives, tomatoes, and leek.
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7
Buon appetito!
