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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!

Mushrooms Stuffed with Spaghetti and Quail Eggs


This is a really simple starter that I think you'll absolutely love!



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Cost: €1.60 per person
Preparation time: 40 minutes




Ingredients

for 2 people
  • 4 large mushrooms.
  • 4 quail eggs.
  • 150g spaghetti.
  • 300g tomato sofrito (homemade).
  • salt.
  • olive oil.

Preparation

Remove the stems from the mushrooms and trim back part of the caps to create a wider opening. Set all the trimmings aside.
Fry the mushroom caps on both sides in a pan with a few drops of oil. Season with salt and set aside.
In the same oil (add a bit more if needed), fry the reserved mushroom trimmings, chopped into small pieces. Season with salt, then stir in the tomato sofrito. Let it simmer gently for 7 minutes on low heat and adjust the seasoning if necessary.
Boil the spaghetti in water with a spoonful of oil and some salt. Once cooked, drain well and toss with a drizzle of oil so the strands don't stick together. Keep them somewhere warm.
Lay a piece of plastic wrap inside a small bowl, brush it with a few drops of oil, and crack a quail egg into it. Add a pinch of salt.
Gather up the plastic wrap and tie it closed with a knot.
Repeat with the remaining eggs.
Bring water to a boil in a small saucepan. Once boiling, gently lower the wrapped eggs into the water (work in batches of 2 or 3 so they don't overcrowd) and cook for 3 minutes.
Remove from the water and carefully unwrap the eggs.
Spread the warm tomato sauce on a serving platter, arrange the mushroom caps on top, fill each one with spaghetti, and crown with a poached quail egg.

Enjoy!

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