Olive oil (for greasing)
For the dough
3 cups all-purpose flour (360 g)
1 tablespoon active dry yeast
2 tablespoons softened butter (margarine) at room temperature
1 cup water (240 ml)
For the filling
500g of cod fillet
1 tablespoon chopped fresh parsley
4 medium tomatoes, peeled and seeded, diced
1 tablespoon freshly squeezed lime juice
1 large onion, well chopped
1/4 cup chopped green pepper (40 g)
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon all-purpose flour
1 egg yolk lightly beaten (for brushing)
Olive oil (for greasing)
For the dough
3 cups all-purpose flour (360 g)
1 tablespoon active dry yeast
2 tablespoons softened butter (margarine) at room temperature
1 cup water (240 ml)
For the filling
500g of cod fillet
1 tablespoon chopped fresh parsley
4 medium tomatoes, peeled and seeded, diced
1 tablespoon freshly squeezed lime juice
1 large onion, well chopped
1/4 cup chopped green pepper (40 g)
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon all-purpose flour
1 egg yolk lightly beaten (for brushing)
Preheat the oven to 200°C (hot)
Gently grease a 22 cm diameter cake pan with some olive oil
Make the dough: in a large bowl, mix together the flour and yeast
Add the softened 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
Make the filling: in a skillet, place the cod fillet and cover with the remaining ingredients except flour
Cook over high heat, stirring occasionally, until the fish is tender (about 10 minutes)
Add the all-purpose flour and mix until the filling thickens slightly (about 1 minute)
Remove from heat
Using a rolling pin, roll out two-thirds of the dough to a thickness of 0.5 cm and line the prepared cake pan
Fill with the fish mixture, and cover with the remaining dough
Brush with the beaten egg yolk and bake in the preheated oven until golden (about 35 minutes)
Serve hot
179 calories per slice
