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).
Roll out the shortcrust pastry in a previously oiled round baking dish and keep it in the refrigerator until ready to use. Clean the courgettes and cut ...
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