1 large zucchini, sliced into thin rounds (200g)
6 tablespoons of olive oil
10 round slices of ginger
1 kg cod fillet cut into 3 cm pieces (200g)
3/4 cup heavy cream
1/4 cup chopped cilantro
Salt and black pepper to taste
1 large zucchini, sliced into thin rounds (200g)
6 tablespoons of olive oil
10 round slices of ginger
1 kg cod fillet cut into 3 cm pieces (200g)
3/4 cup heavy cream
1/4 cup chopped cilantro
Salt and black pepper to taste
Quickly blanch the zucchini slices in salted water, then drain and reserve
In a large frying pan over low heat, sauté the ginger slices with 2 tablespoons of olive oil until caramelized
Add the cod pieces seasoned with salt, stir carefully, and cook until almost done
Stir in heavy cream, black pepper, and chopped cilantro
Simmer for 2 minutes
Remove from heat
Assemble by placing a layer of zucchini on a plate, topping with the cooked cod, and serving 6 portions
Approximately 236 calories per serving.
