Serves: 4 people Difficulty ': Hard Preparation time: 55 minutes INGREDIENTS 450gr. fillet of cod 'soaked 100gr. tuna in oil 1 tablespoon anchovy paste 50g. crumb of bread '25g. of pickled capers 3 sprigs parsley 1 clove of garlic 50g. black olives 4 tablespoons olive oil 1 cup white wine salt pepper FOR TOMATOES 170g.
tomatoes 1 egg white 1 tablespoon flour peanut oil for frying Chop the pepper PROCEEDINGS -------------------------- sliced bread 'and put it in a bowl to soak. Then squeeze it well and mash with a fork. 2 sprigs parsley, washed and dry, peel the garlic and chop the parsley. Pour the mixture on the bread crumbs, add the anchovy paste and capers (well drained and dried), salt, pepper, add two tablespoons of olive oil and mix well.
Scrape the skin of cod fish fillets' with the knife, remove any bones, wash the fillets in cold water and pat dry with paper towels, drain the tuna and cut it into slices. Cut a rectangle of parchment paper the size of the plate and lean on a fish fillet with the skin downwards; spalmatevi an even layer of filling over distribuitevi tuna flakes, cover with the second fillet of cod 'skin facing up, tied the two threads with the thread 'cause they're still good.
Transfer the fish with his paper on the baking sheet, season with a pinch of salt, pepper, olive oil remained. Put the cod 'in the oven already' hot at 200 degrees for 15 minutes, then turn it with a spatula, moisten with the wine left and continue cooking for another 15 minutes. Often sprayed with the cooking.
Meanwhile, prepare the tomatoes: Wash them, cut them in half ', empty seeds and dry them, then pepper. Beat the egg white lightly in a dish, breaded tomatoes, pass on the album, and fry in a pan with hot oil. Drain on paper towels, season with salt. Remove the salt cod 'from the oven, transfer it on a platter, cut and remove the wire that is tied, sprayed with the cooking, decorated with parsley and serve immediately accompanied with fried tomatoes. .jpg)
tomatoes 1 egg white 1 tablespoon flour peanut oil for frying Chop the pepper PROCEEDINGS -------------------------- sliced bread 'and put it in a bowl to soak. Then squeeze it well and mash with a fork. 2 sprigs parsley, washed and dry, peel the garlic and chop the parsley. Pour the mixture on the bread crumbs, add the anchovy paste and capers (well drained and dried), salt, pepper, add two tablespoons of olive oil and mix well.
Scrape the skin of cod fish fillets' with the knife, remove any bones, wash the fillets in cold water and pat dry with paper towels, drain the tuna and cut it into slices. Cut a rectangle of parchment paper the size of the plate and lean on a fish fillet with the skin downwards; spalmatevi an even layer of filling over distribuitevi tuna flakes, cover with the second fillet of cod 'skin facing up, tied the two threads with the thread 'cause they're still good.
Transfer the fish with his paper on the baking sheet, season with a pinch of salt, pepper, olive oil remained. Put the cod 'in the oven already' hot at 200 degrees for 15 minutes, then turn it with a spatula, moisten with the wine left and continue cooking for another 15 minutes. Often sprayed with the cooking.
Meanwhile, prepare the tomatoes: Wash them, cut them in half ', empty seeds and dry them, then pepper. Beat the egg white lightly in a dish, breaded tomatoes, pass on the album, and fry in a pan with hot oil. Drain on paper towels, season with salt. Remove the salt cod 'from the oven, transfer it on a platter, cut and remove the wire that is tied, sprayed with the cooking, decorated with parsley and serve immediately accompanied with fried tomatoes.
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