Crispy Codfish, by Ana Bravo
A perfect recipe for spring – summer days as a starter or snack: Crispy Codfish. A tip from the dietician Ana Bravo.
Ingredients
6 tablespoons of corn flakes
3 tablespoons of low-fat cheese, grated
1 tablespoon (very full) of chopped parsley
25g arugula leaves
1 dessert spoon of olive oil
1/2 natural yogurt
1 tablespoon of walnut kernels
Preparation
A perfect recipe for spring – summer days as a starter or snack: Crispy Codfish. A tip from the dietician Ana Bravo.
For a healthy and tasty crispy codfish, defrost the codfish, remove the skin and cut it into similar sized strips.
Set the oven at 180 degrees.
In a bowl place the crumbled cornflakes (you can also blend them).
Next, mix the cheese and parsley together and spread the codfish strips over this mixture.
Place them on a tray lined with baking paper and bake them in the oven for about 25 minutes (or until toasted).
Meanwhile, using a hand blender (or in a food processor) prepare the dressing with the rocket, olive oil, yoghurt and walnuts.