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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Vegetable Lasagna with Béchamel


Today I'm bringing you an exceptional one-dish meal!

Ingredients

for 4 people
  • - 250g zucchini.
  • - 250g eggplant.
  • - 200g red bell pepper.
  • - 250g carrots.
  • - 100g onion.
  • - 300g tomato sofrito (homemade).
  • - 16 lasagna sheets.
  • - béchamel sauce.
  • - salt.
  • - extra virgin olive oil.
  • - ground black pepper (optional).

For the tomato sofrito:

  • - 4 ripe tomatoes.
  • - 1/2 large onion or 1 small one.
  • - 1 clove of garlic.
  • - salt.
  • - extra virgin olive oil.

for the béchamel:

  • - 80g flour.
  • - 1 tablespoon extra virgin olive oil.
  • - 25g butter.
  • - 400cc whole milk.

Preparation

Cut the eggplant into small cubes and let it sit for a few minutes with salt so it releases its water.
Make the tomato sofrito, salt it, and blend it smooth. Set aside.
Fry the zucchini and onion, both cut into small cubes, and add salt. Remove from heat and place in a colander to drain off the oil.
With this same oil, fry the finely chopped bell pepper, then add the squeezed eggplant. When everything is cooked through, strain it through a colander. Use the oil you collect to fry the peeled and very finely chopped carrot, and add salt.
Make the béchamel and stir 2 tablespoons into each vegetable mixture — the carrots, the zucchini, and the pepper-eggplant mixture.
Boil the pasta according to the package instructions and let it cool.
Assemble your baking dishes: put 2 tablespoons of tomato in each dish, then 1 lasagna sheet.
2 tablespoons of carrot.
1 sheet, 2 tablespoons of zucchini; another sheet and 2 tablespoons of eggplant and pepper.
Place the final lasagna sheet on top, spread béchamel over it, and sprinkle with grated cheese.
Bake until the cheese is golden and bubbling.

Enjoy!

Notes

For those with celiac disease, use gluten-free flour and gluten-free lasagna sheets.

Details

Cost: €1.20 per person
Preparation time: 60 minutes
Labels:

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