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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!

Mushroom and Confit Tomato Flatbread


This flatbread is perfect for supper — I promise you'll be making it again and again!



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Cost: €1.00 per person




Ingredients

for 4 people

for the dough

  • 500g all-purpose flour
  • 125g olive oil
  • 125g beer
  • 125g water
  • 1 tsp baking powder
  • 1/2 tsp salt

for the topping

  • 200g small mushrooms (oyster mushrooms work beautifully)
  • 1/2 large onion
  • 4 garlic cloves
  • cherry tomatoes
  • 30g grated cheese of each type: cheddar, gouda, edam, and emmental
  • olive oil

Preparation

Place the cleaned mushrooms and unpeeled garlic cloves in a small pot, covered with olive oil.
Cook over very, very low heat — you want to gently confit them, not fry — for about 1 hour.
Rinse the tomatoes, pat them dry, and place them on a baking tray with a drizzle of olive oil. Roast in the oven at 140°C for 25 minutes. Keep the cooking juices aside — you'll want them later.
Slice the onion into rounds and cook them in a pot with a splash of olive oil over very low heat for 20 minutes. Again, don't let them fry — just let them soften slowly.
Mix and knead the dough ingredients together. Shape into a ball and place in an oiled bowl. Let it rest for about 30 minutes.
Preheat your oven to 180°C.
Take the dough from the bowl and roll it out with a rolling pin into a flatbread shape — it doesn't have to be perfect.
Sprinkle the grated cheese over the dough.
Now arrange the mushrooms, tomatoes, and onion on top. Sprinkle lightly with salt and drizzle with 3 or 4 spoonfuls of the oil you used to confit the mushrooms, plus the juice from the roasted tomatoes.
Bake for 20 to 25 minutes, or until the dough turns a lovely golden brown.



This one's worth making over and over!

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