Cold Cod Marinade
by Editorial Staff
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizer |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g cod fillet (better back)
- 700 g chopped tomatoes in their own juice
- 1 large carrot
- 1 large onion
- 2 large, multi-colored bell peppers
- 1 hot chili, optional
- 3-5 cloves of garlic
- 1 medium wedge of parsley
- 1 can (400-500 g) of a mixture of Greek olives and olives
- juice and zest of 2 lemons
- extra virgin olive oil
- 1 tbsp. l. ground paprika
- salt
Print Recipe
Pin Recipe Instructions
- Peel and thinly chop both peppers, carrots, garlic, and onions. Chop the parsley. Crush the olives and olives, remove the pits, divide the olives and olives into halves.
- Heat oil in a skillet and quickly sauté peppers, carrots, onions, and garlic, 2-3 minutes.
- Add tomatoes along with juice, lemon juice, and paprika. Stir and simmer over low heat for 15 minutes.
- Preheat the oven to 170 ° C at the same time. Place the fish on a baking sheet lined with parchment, brush with oil, salt, and pepper and bake in the oven for 8 minutes.
- Place the fish in a wide container, top with hot sauce, sprinkle with parsley and zest, olives, and olives. Cool completely.
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