Cod with Mediterranean Vegetables with Pesto

Cod with Mediterranean vegetables with pesto and dried tomatoes

Clean and finely dice the peppers, potatoes, garlic, 1 shallot, the zucchini and 2 tomatoes. Sauté the shallot and two finely chopped cloves of garlic in olive oil, add the potato cubes. After a few minutes, add the rest of the vegetables to the saucepan and cook. Season with salt and pepper.

For the pesto, blend about an eighth of a liter of olive oil with the basil, a clove of garlic and the Parmesan cheese in a hand blender.

For the stock, sauté the fish trimmings and bones in a tsp. of butter, add a bay leaf seasoning and the finely chopped shallot. Extinguish with the white wine and a little water, let it boil once and simmer for 20 minutes. Strain through a cheesecloth and reduce to 1/4. Add the whipped cream and whip. Season with salt and pepper.

Roast the fish fillets in a coated frying pan with the skin side down. Just before finishing, turn to the other side and roast briefly on the flesh side. Add any rosemary and thyme to the frying pan. Season with salt, pepper and lemon.

For decoration, fry a few basil leaves in fat in oil. Cut a tomato into very thin slices, put it on parchment paper and dry it in the oven for a few hours at 80°C with the lid open.

Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for

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