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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!

Mediterranean Artichokes, Zucchini, and Peppers


This simple vegetable stew works beautifully as a main dish or alongside grilled meat or fish. It's the kind of straightforward cooking my mother taught me — let good ingredients speak for themselves.



Ingredients

for 4 people
  • 6 artichokes.
  • 4 green and red peppers (Italian style).
  • 1 zucchini.
  • 4 spring garlic.
  • 1 tablespoon pine nuts.
  • 40cc dry white wine.
  • 1 tablespoon flour.
  • salt.
  • ground black pepper (optional).
  • extra virgin olive oil.

Preparation

First, prep the artichokes. Cut off part of the stem, strip away the tough outer leaves, slice them in half, and scrape out the fuzzy choke if there is one. Drop them straight into cold water with a bit of parsley — this keeps them from turning brown while you work.
Get a pot of water boiling with salt and a tablespoon of flour whisked in. Once it's bubbling, drop in the artichokes and cook them for 3 minutes.
Drain them well and set aside.
Rinse the zucchini and cut it into rounds about half a centimeter thick.
Put them in a covered microwave-safe bowl with 2 tablespoons of water, a pinch of salt, and a few drops of olive oil. Cook on high for 3 minutes. Drain and set aside.
Wash the peppers and cut each one into 4 pieces.
Toast the pine nuts in a dry pan until golden. Set them aside.
Heat a wok with 4 tablespoons of olive oil. Toss in the spring garlic and peppers, frying until they start to take on some color.
Add the artichokes, zucchini rounds, and a little black pepper if you like. Sauté everything together for 5 or 6 minutes, then pour in the wine. Let it all simmer uncovered for about 10 minutes.
Finally, scatter the toasted pine nuts over the top and you're done.
Serve it hot!

Enjoy!
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