Cod steaks riviera recipe
information
Preparation time: 15 minutes,
Cooking time: 30 minutes,
Calories: 199 per portion
ingredients
1 large onion, sliced into rings
1 garlic clove, crushed
350 g (12 oz) tomatoes, peeled and sliced
1 tablespoon tomato puree
1 green pepper, seeded and sliced into rings
2 bay leaves
salt and pepper
4 cod steaks, about 175 g (6 oz) each
1 tablespoon lemon juice
50 g (2 oz) stuffed olives, halved
1 tablespoon chopped parsley
1 garlic clove, crushed
350 g (12 oz) tomatoes, peeled and sliced
1 tablespoon tomato puree
1 green pepper, seeded and sliced into rings
2 bay leaves
salt and pepper
4 cod steaks, about 175 g (6 oz) each
1 tablespoon lemon juice
50 g (2 oz) stuffed olives, halved
1 tablespoon chopped parsley
For the garnish
25 g (1 oz) hazelnuts, chopped
lemon twists
parsley sprigs
lemon twists
parsley sprigs
method
1. Put the onion, garlic, tomatoes, tomato puree, green pepper rings and bay leaves into a frying pan. Season with salt and pepper, stir well, bring to the boil, cover and simmer over a low heat for 10 minutes.
2. Place the fish steaks on the vegetables, sprinkle on the lemon juice and cover the pan. Simmer for 12-15 minutes, or until the fish is just cooked.
3. Stir in the olives and parsley and just heat through. Using a fish slice, transfer the fish and vegetable sauce to a warmed serving dish. Discard the bay leaves.
4. Sprinkle on the hazelnuts and garnish with the lemon twists and parsley sprigs.
If you wish to use frozen cod-steaks, thaw them completely first. Pat them dry with absorbent kitchen paper before cooking.
2. Place the fish steaks on the vegetables, sprinkle on the lemon juice and cover the pan. Simmer for 12-15 minutes, or until the fish is just cooked.
3. Stir in the olives and parsley and just heat through. Using a fish slice, transfer the fish and vegetable sauce to a warmed serving dish. Discard the bay leaves.
4. Sprinkle on the hazelnuts and garnish with the lemon twists and parsley sprigs.
If you wish to use frozen cod-steaks, thaw them completely first. Pat them dry with absorbent kitchen paper before cooking.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
