Crispy Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

By marketmagazine.com.au
40 minutes

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Details
  • Servings:   6
  • Calories:   328
  • Protein:   43g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   5g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Diet:   High-Protein, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 6 x 180g blue eye cod fillets, skin on
  • Extra virgin olive oil, for rubbing skin and pan-frying
  • Sea-salt flakes and freshly ground black pepper, to season
  • 750 g mixed small tomatoes, halved
  • 2 Tbsp extra virgin olive oil
  • 150 g mixed marinated olives, drained and halved
  • ¼ cup baby capers, rinsed and drained
Instructions

Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa serves 6 original recipe by marketmagazine.com.au.

View original preparation instructions

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