For the dough:
500 g of cod fish, skinless and boneless
2 tablespoons of finely chopped onion
2 tablespoons of lemon juice
2 eggs
4 sprigs of parsley or dill
2 tablespoons of olive oil
1/2 teaspoon of salt or to taste
For the sauce:
5 medium-sized tomatoes, ripe (600 g)
2 tablespoons of olive oil
1/2 teaspoon of salt or to taste
For decorating (optional):
Parsley leaves
Dill leaves
For the dough:
500 g of cod fish, skinless and boneless
2 tablespoons of finely chopped onion
2 tablespoons of lemon juice
2 eggs
4 sprigs of parsley or dill
2 tablespoons of olive oil
1/2 teaspoon of salt or to taste
For the sauce:
5 medium-sized tomatoes, ripe (600 g)
2 tablespoons of olive oil
1/2 teaspoon of salt or to taste
For decorating (optional):
Parsley leaves
Dill leaves
Prepare the dough: in a processor, combine the fish, onion, lemon juice, eggs, parsley or dill, 1 tablespoon of olive oil, and salt
Beat until the mixture is homogeneous
Grease with remaining olive oil six mini muffin tin cups with a capacity for 1/2 cup
Distribute the fish mixture into the prepared muffin tin cups and place them in a round refractory mold
Place the mold in a microwave at high power for 3 minutes or until the cakes are cooked through, but still slightly undercooked in the center
Remove from the microwave and unshape the cakes
Prepare the sauce: in a processor or blender, beat all the ingredients
Check the seasoning
Distribute the sauce among six individual plates and place the warm cakes on top
If desired, drizzle with olive oil and garnish with parsley or dill leaves
138 calories per serving
