Codfish with pea hummus, by Ana Bravo
2
Ingredients
1/2 Riberalves Ready-to-Cook shredded codfish loin
1 dessertspoon olive oil
2 cloves garlic
2 tablespoons red bell pepper, chopped
1 cup cherry tomatoes
1 cup peas (I used frozen)
1 tablespoon sesame seeds
Lemon juice to taste
Parsley to taste
1 dessertspoon olive oil
2 cloves garlic
2 tablespoons red bell pepper, chopped
1 cup cherry tomatoes
1 cup peas (I used frozen)
1 tablespoon sesame seeds
Lemon juice to taste
Parsley to taste
Preparation
Thaw the cod.
Preheat the oven to 180 ºC.
Put the codfish, cherry tomatoes, bell pepper, a sliced garlic clove and the olive oil into an ovenproof dish.
Bake in the oven for about 20 minutes (or until done to your liking).
Meanwhile, process the peas with the other clove of garlic, the sesame seeds and the lemon juice (you can add water to adjust the consistency).
Serve the pea hummus with the codfish and vegetables, sprinkled with chopped parsley.