Oil (for greasing)
For the dough
3 cups of wheat flour (360 g)
1 tablespoon of active dry yeast
2 tablespoons of room temperature butter
1 cup of water (240 ml)
For the filling
500g of cod filet
1 tablespoon of chopped fresh parsley
4 medium-sized tomatoes (480g), peeled and seeded, diced
1 tablespoon of lemon juice
1 large onion (150g), finely chopped
1/4 cup of chopped green pepper (40g)
1 tablespoon of olive oil
1 teaspoon of salt
1 tablespoon of wheat flour
1 lightly beaten egg (for brushing)
Oil (for greasing)
For the dough
3 cups of wheat flour (360 g)
1 tablespoon of active dry yeast
2 tablespoons of room temperature butter
1 cup of water (240 ml)
For the filling
500g of cod filet
1 tablespoon of chopped fresh parsley
4 medium-sized tomatoes (480g), peeled and seeded, diced
1 tablespoon of lemon juice
1 large onion (150g), finely chopped
1/4 cup of chopped green pepper (40g)
1 tablespoon of olive oil
1 teaspoon of salt
1 tablespoon of wheat flour
1 lightly beaten egg (for brushing)
Preheat the oven to 400°F (hot)
Grease a 22cm diameter tart mold with a little oil
Prepare the dough: in a large bowl, mix together the flour and yeast
Add the butter and water and stir with a spoon, making circular motions until the liquid is absorbed
Transfer to a floured surface and knead until smooth. Reserve
Prepare the filling: in a skillet, place the cod filet and cover with the remaining ingredients except for the flour
Cook over high heat, stirring occasionally, until the fish is tender (about 10 minutes)
Add the wheat flour and stir to thicken the filling slightly (about 1 minute)
Toss the skillet
With a rolling pin, roll out 2/3 of the dough to a thickness of 0.5cm and line the prepared tart mold
Fill with the fish mixture, open the remaining dough and cover the filling
Brush with the beaten egg and place in the preheated oven until golden brown (about 35 minutes)
Serve warm
179 calories per serving
