Ingredients
-
For the fish
-
½ lemonjuiced
-
100g fresh pesto
-
salt and pepper
-
4 x 175g cod fillets
-
For the side dish:
-
1 tbsp (15 ml) olive oil
-
1 purple cabbage
-
salt and pepper
-
100g taggiasche olivespitted
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1 tbsp of honey
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2 tbsp of toasted hazelnutgrossly chopped
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2 tbsp of fresh herbsthyme and oregano
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1 orangezest and juice
Directions
Indulge in this simple yet flavourful dish where tender fish fillets are marinated in zesty lemon juice and aromatic pesto. Paired with a vibrant medley of vegetables and Savory black olives, this healthy recipe is as easy to prepare as it is delicious.
Ingredients
For the fish |
|
| ½ lemon | |
| 100g fresh pesto | |
| salt and pepper | |
| 4 x 175g cod fillets | |
For the side dish: |
|
| 1 tbsp (15 ml) olive oil | |
| 1 purple cabbage | |
| salt and pepper | |
| 100g taggiasche olives | |
| 1 tbsp of honey | |
| 2 tbsp of toasted hazelnut | |
| 2 tbsp of fresh herbs | |
| 1 orange | |
Steps
|
1
|
Fill the water tank with fresh water. |
|
2
|
In a small bowl, mix lemon juice, pesto and seasoning together. Place fish in a large rectangular dish and spoon over the marinade. Leave in the fridge for 1-2 hours. |
|
3
|
Clean the cabbage and cut it into slice. Season with olive oil, salt, pepper, honey, hazelnut, some orange juice and a bit of zest. |
|
4
|
Cook on COMBI 2 for 15 minutes or until cooked through. Guarnish with the fresh herbs and serve. |
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