Baked codfish with a beetroot crust
1 tablespoon of oil
1 bay leaf
q.b. chopped chilli (optional)
1 clove of rolled garlic
1 chopped onion
1 courgette cut into noodles
1 baked potato
1 cooked beet
3 tablespoons of grated low-fat cheese
Place the olive oil, garlic, chilli, bay leaf and onion in a pan. Cook until the onion is translucent and add the codfish tongues.
Immediately afterwards, add the zucchini noodles.
I let it cook on a low heat adding hot water little by little if necessary.
Meanwhile, mash the potato and the beetroot. Season with nutmeg and fold in 2 tablespoons of grated cheese.
Set the oven at 190 degrees.
Place the codfish mixture in a suitable container (remove the bay leaf), top with the beetroot puree, a little more grated cheese and place in the oven.
Cook about 20 minutes (until the cheese melts).