Codfish Pie, by Lillian Barros
A tasty Codfish pie, easy to make and that serves any meal well. A tip from the dietician Lillian Barros. Take a look!
100ml unsweetened almond drink
2 handfuls of baby spinach
1 ready-to-cook cod loin riberalves
1 clove of garlic
1 bay leaf
5 cherry tomatoes
1 white onion
black pepper to taste
1 sheet of parchment paper
Codfish Pie! Tip from the dietician Lillian Barros, take a look!
Beat the eggs in a bowl, add the spinach and use a blender, food processor or hand blender to mix everything until you have a more or less homogeneous mixture.
Add the vegetable drink and season with black pepper. Set aside.
Cook the codfish in water for about 5 minutes with a clove of garlic and a bay leaf for flavour.
Remove from the water, allow to cool, and shred into flakes, removing the bones. Set aside.
In a tartlet (or equivalent container), place the greaseproof paper (you can wet it beforehand so that it adheres better to the tartlet).
Cut the vegetables in the way you prefer (into slivers, cubes, rounds or other). Place them as a filling, together with the shredded codfish.
NOTE: if you prefer you can give the vegetables a stir-fry first. Prefer to steam or sauté vegetables rather than cook them in water.
Add the egg mixture and arrange the cherry tomatoes on top. Bake in a preheated oven at 180°C for about 20 minutes.
It is ready to serve with a salad or set aside to eat cold with a healthy, protein-packed snack.
The Codfish Pie is ready!