Stuffed zucchini with cod, pepper sauce
Zucchini, hollowed out, blanched, and filled with a cod filling, baked in the oven, and served with a pepper sauce: a Basque dish for four.
The zucchini act as small boats for the cod filling. After a brief dip in boiling water, they are filled and then baked in the oven and topped with a pepper sauce. This is an original fish dish, perfect for using up leftover filling.
Ingredients and directions
- Prep time30 min
- Cook time25 min
- Total55 min
- DifficultyMedium
- Cooking methodfour
Ingredients
people
- $4.79
- $0.03
Directions
- Wash the zucchini and cut them in half lengthwise. ≈ 8 min
- Remove them using a spoon and a pointed knife. ≈ 3 min
- Bring a pot of salted water to a boil.
- When the water starts to boil, add the zucchini and cook for 2 minutes.
- Using a skimmer and taking great care, place them on a tray. ≈ 3 min
- Fill the zucchini with a cod filling using a spoon. ≈ 10 min
- Place the dish in the oven and bake until the zucchini is tender and slightly browned.
- To even out the surface, spread the pepper sauce on the plate and place the zucchini on top. ≈ 4 min
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