Codfish and fennel salad, by Ana Bravo
2
Ingredients
1/2 of a Riberalves Ready-to-Cook Codfish Loin
1 small fennel bulb
1/3 courgette
1/2 cup cherry tomatoes
2 tablespoons cooked sweetcorn
Rocket (or lettuce) as desired
1 dessertspoon olive oil
Lemon juice to taste
1 small fennel bulb
1/3 courgette
1/2 cup cherry tomatoes
2 tablespoons cooked sweetcorn
Rocket (or lettuce) as desired
1 dessertspoon olive oil
Lemon juice to taste
Preparation
Thaw the cod.
Wash and slice the fennel and the courgette.
Grill the cod, courgette, fennel, and tomatoes (remember to wash them first) until they are cooked to your liking but not burnt.
Serve with rocket and sweetcorn seasoned with olive oil and lemon juice.