Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 400 g | cod fillet |
| 200 mL | tomato passata Sterilgarda |
| olives | |
| oregano | |
| salt | |
| extra virgin olive oil | |
| garlic |
Preparation
- Place the cod in a skillet: if fresh, add a glass of water, if frozen, a quarter of a glass (the fish will release water during cooking).
- Cover with a lid for four minutes, then turn the fillets and add the Sterilgarda tomato puree, garlic, salt, oregano and oil (if the cod fillets are fresh, after removing the lid, wait for water to evaporate then add the other ingredients).
- Season them with the pesto and olives
- Let it cook for 2.3 minutes and turn, making sure you don't break the fillets. Leave for another 2-3 minutes on the other side. If the sauce should be too watered down, remove the fillets and let it thicken on a full flame, stirring (provided you're not using a nonstick skillet).
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
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