Ingredients
- Cod fillet 120 g
- Peas 150 g
- Carrot 100 g
- Olive oil 5 g
- Lemon juice 10 g
- Salt and pepper to taste
Instructions
- Clean the carrot, cut it into rounds or small cubes and boil it together with the peas until both become tender.
- After boiling, drain the vegetables, keeping 1–2 tablespoons of the water in which they boiled. Puree the peas and carrot until you get a smooth or slightly rustic puree, depending on the desired texture. If needed, add a little of the reserved water to make it creamier.
- Season the cod fillet with salt, pepper and a little lemon juice. Place it in a tray or heat-resistant dish, drizzle it with olive oil and bake it until it becomes tender and well penetrated.
- Put the pea and carrot puree on the plate, then add the cod fillet on top or next to it.
- Serve immediately while the dish is hot.
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