Cod is a low fat fish with a delicate flavour, which goes well with tomato-based sauces
Ingredients for 4 portions
- Cod 600 g
- Carrots 160 g
- White celery 100 g
- Red bell pepper 100 g
- Onion 60 g
- Tomato purée 40 g
- Extra virgin olive oil (40 g) 4 tbsp
- Chopped parsley to taste
- Fine salt to taste
- Soft wheat flour to taste
Preparation
Flour the cod fillets and sauté them in a frying pan with a little oil. Set aside.
Wash, peel and trim the carrots, skin the pepper, and clean the celery.
Julienne the vegetables.
Finely chop the onion and sauté in oil with a tablespoon of water.
Add the julienned vegetables and continue frying for 10 minutes.
Add the tomato purée and salt. After a minute or two, add the cod.
Cook for another 5 minutes, sprinkle with chopped parsley and serve.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.