Codfish in Crostini with Vegetable Pasta and Sauce

Name: Codfish in Crostini with Vegetable Pasta and Sauce
Yield: 4
Ingredients: For the crostini,; 4 toasted whole wheat bread slices, crushed; 1/2 teaspoon of chopped thyme; 1 teaspoon of chopped rosemary; 2 tablespoons of light butter; Salt and black pepper to taste; For the codfish,; 2 codfish fillets cut in half; Salt and black pepper to taste; For the vegetable pasta,; 1 zucchini sliced into thin strips; 1 eggplant sliced into thin strips; 1 carrot sliced into thin strips; Salt and black pepper to taste; For the sauce,; 1/2 cup of chopped onion; 1 clove of minced garlic; 1/2 liter of hot water; 1 packet of light vegetable broth; 1/2 teaspoon of grated ginger; 4 tablespoons of light cream cheese; Chives for garnish

1
For the crostini,
2
4 toasted whole wheat bread slices, crushed
3
1/2 teaspoon of chopped thyme
4
1 teaspoon of chopped rosemary
5
2 tablespoons of light butter
6
Salt and black pepper to taste
7
For the codfish,
8
2 codfish fillets cut in half
9
Salt and black pepper to taste
10
For the vegetable pasta,
11
1 zucchini sliced into thin strips
12
1 eggplant sliced into thin strips
13
1 carrot sliced into thin strips
14
Salt and black pepper to taste
15
For the sauce,
16
1/2 cup of chopped onion
17
1 clove of minced garlic
18
1/2 liter of hot water
19
1 packet of light vegetable broth
20
1/2 teaspoon of grated ginger
21
4 tablespoons of light cream cheese
22
Chives for garnish

Ingredients

1
For the crostini,
2
4 toasted whole wheat bread slices, crushed
3
1/2 teaspoon of chopped thyme
4
1 teaspoon of chopped rosemary
5
2 tablespoons of light butter
6
Salt and black pepper to taste
7
For the codfish,
8
2 codfish fillets cut in half
9
Salt and black pepper to taste
10
For the vegetable pasta,
11
1 zucchini sliced into thin strips
12
1 eggplant sliced into thin strips
13
1 carrot sliced into thin strips
14
Salt and black pepper to taste
15
For the sauce,
16
1/2 cup of chopped onion
17
1 clove of minced garlic
18
1/2 liter of hot water
19
1 packet of light vegetable broth
20
1/2 teaspoon of grated ginger
21
4 tablespoons of light cream cheese
22
Chives for garnish

Directions

1
Prepare the crostini
2
In a bowl, mix well the bread with thyme, rosemary, and butter to obtain a crumbly mixture
3
Season with salt and black pepper
4
Prepare the codfish
5
In a non-stick skillet, quickly fry the codfish fillets
6
Arrange them in a baking dish lined with parchment paper
7
Top each piece with the bread crumb mixture
8
Season with salt and black pepper
9
Bake in a moderate oven (180°C) preheated for 5 minutes or until the crust is lightly golden
10
Prepare the vegetable pasta
11
In a steamer, cook the vegetables separately (zucchini and eggplant for 3 minutes and carrot for 4 minutes)
12
Season with salt and black pepper and reserve
13
Prepare the sauce
14
Blend well the onion with garlic, water, vegetable broth, and ginger in a blender
15
In a small pan, bring to a simmer over low heat for 10 minutes or until the liquid has reduced and the consistency is creamy
16
Remove from heat and add cream cheese
17
Arrange the vegetables on plates, forming a nest
18
Top with a codfish piece
19
Garnish with chives and serve with the sauce on the side, accompanied by rice pudding.