Sign up for our newsletter

Get the latest updates, news and product offers via email

Subscribe
  • Lorem ipsum

COD FROM THE OVEN

26 Dec 2020

COD WITH CHERRY TOMATOES AND SPINACH FROM THE OVEN
&
SOAVE OF BRIGALDARA 2018 or BURBERO OF VENEA 2019

We have eaten a little too much, recently in home quarantine. In 2021 we will start paying attention to calories again. We want to get rid of that bloated feeling, that roll of fat. We are switching to low-carbohydrate. New year, new opportunities, new energy.

The cod pot with cherry tomatoes and spinach is such a responsible dish, easy to digest because it contains almost no carbohydrates. It is prepared in an instant and above all, it is very tasty. Does cod not fit your budget? Haddock, pollock and hake are excellent substitutes for this recipe. Are you not a yo-yo, or do you need carbohydrates because you exercise a lot, you can serve gnocchi, boiled or baked potatoes with this oven dish. You can also supplement it with a potato gratin.

Both Italian white and Italian red go well with this dish. Brigaldara's Soave, 100 percent made from the garganega grape, is a delightfully plump wine with notes of citrus and almond. The Burbero of Venea from Abruzzo also sells flexibility. The Burbero consists exclusively of montepulciano grape and is characterized by a mouthful of red fruit and fearless acidity. Both wines are also extremely interesting for the wallet. The Soave is available for 11.95 euros per bottle at Sharing Wine, the Burbero for 8.95 euros. If you click on the purple links, additional information about these two friendly liquid guys will automatically appear on the screen.

FOR 4 PERSONS

INGREDIENTS

800 grams of cod fillet

25 cherry tomatoes

8 cloves of garlic, unpeeled

300 grams of fresh young spinach

2 tablespoons of pine nuts

1 bunch of flat parsley, finely chopped

2 tablespoons of olive oil

salt and pepper to your taste

PREPARATION

1. Preheat the oven to 180 degrees.
2. Wash the spinach leaves and pat dry. Then wash the cherry tomatoes and cut them in half or into slices. Toast the pine nuts briefly in a clean frying pan.
3. Grab a large ovenproof dish. Add the spinach, garlic, roasted pine nuts and cherry tomatoes. Season with salt and pepper to your own taste and drizzle a little olive oil. Finally, add the fish fillets and sprinkle with the finely chopped flat parsley.
4. Place the dish in the oven for about 20 minutes. Do not overcook the cod as it will dry out. Cod is best when it is still slightly glassy on the inside.

By using our website, you agree to the usage of cookies to help us make this website better. Hide this messageMore on cookies »