Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a second course prepared with cod, cherry tomatoes, extra virgin olive oil, garlic, marjoram, oregano

Ingredients

• 300 g (10.6 oz) frozen cod fillets
• 10 yellow cherry tomatoes
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 garlic clove
• Marjoram, to taste
• Oregano, to taste

Method

Coarsely chop the garlic clove and cut the previously washed cherry tomatoes in half.

Put the cherry tomatoes, garlic and cod fillets in the pan while still frozen.

Add a drizzle of oil and cook for 5 minutes over high heat with the lid closed.

When the cod has released water, lower the heat.

Turn the fillets using a spatula.

Flavor with marjoram and oregano.

Continue cooking without the lid, or with the lid ajar, for another 10 minutes, moving the pan from time to time.

Serve immediately, hot.

Allergens

Garlic: very rare cases of garlic reactivity reported

Marjoram: possible cross-reaction in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, oregano, nepeta.

Cod: fish products are included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Oregano: reactivity in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, nepeta

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Marjoram: good source of antioxidants that promote the functioning of the cardiovascular system and immune system.

Cod: provides zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids

Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Oregano: provides antioxidants and vitamin E that are conducive to the proper functioning of the immune system

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Nausea and vomiting
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)