Baked salt cod

Baked salt cod, ‘zucchine alla scapece’, mint and pink pepper


  • SERVINGS FOR: 2 people


  • POR PORTION: 300 kcal


  • INGREDIENTS

    • 360 g baccalà Monti
    • 3 courgettes
    • Fresh mint
    • White wine vinegar
    • Pink pepper
    • 1 clove of garlic
    • 2 courgette flowers
    • Extra virgin olive oil
    • Salt
    • Pepper


  • PREPARATION

    • Clean the courgettes and slice them thinly lengthways. Fry them in a non-stick frying pan over a high heat. Alternatively, place them on a baking tray lined with baking paper and bake them in the oven.
    • Once ready, dress them with extra virgin olive oil, a little white wine vinegar, garlic, a few mint leaves and crushed pink peppercorns. Set aside.
    • Place the slice of salt cod on a baking tray. Brush the skin with oil and pour half a glass of water into the bottom of the tray to keep the fish flesh tender.
    • Bake in a preheated oven at 170°C for about 12 minutes.
    • To serve, place the slice of salt cod in the centre of the plate. Add the courgettes, the courgette flower petals and a few mint leaves, and finish with some crushed pink peppercorns.

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