Photo: giallozafferano.it

Presentation

Low-sodium second course based on cod, cherry tomatoes, green olives, lemon, black and white pepper, salt.

Ingredients

Serves 4

600 g (21.2 oz) cod fillets

250 g (8.8 oz) cherry tomatoes

200 g (7.1 oz) green olives

Zest of 1 lemon

8 sprigs fresh thyme

5 g (0.18 oz) whole black peppercorns

White pepper, to taste

Fine salt, to taste

Method

To prepare steamed cod with green olives and cherry tomatoes, start by cleaning the fish: for this recipe you will need 3 cods weighing about 200 g each. Rinse the cod under running water and rub with the appropriate scaler to scale it (you can alternatively use the blade of a knife). Place it on a cutting board and cut the belly with a small knife or a pair of scissors starting from the final part, making a not too deep cut up to the correspondence with the head to extract the entrails.

Then rinse the inside of the fish well under running water to remove any residue and blood, then place it back on a cutting board and with scissors level the dorsal fins, cut the side fins and those of the final part of the belly.

Now cut off the head just below the gills and tail to remove these parts, then cut the body of the cod into pieces and place them on a saucer.

Then prepare the steamer for steaming: fill it halfway with water and when it is heated add the sprigs of thyme, the zest of the untreated lemon and the peppercorns. As soon as the water boils, put the steamer basket on top and when it is hot, add the cod bites inside (if you don’t have a steamer you can use a large pot and an aluminum colander).

Pour the previously washed cherry tomatoes and green olives into the basket. Season to taste with salt and white pepper powder.

Cover the cod chunks with a lid to facilitate steaming and cook for about 5-6 minutes or until the meat becomes white and tender. Then turn off the heat and gently remove the basket to serve your cod with cherry tomatoes and green olives to be served hot

 Allergens

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

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

Olives: olive allergy is very rare: a case described in Spain

Pepper: possible cross-reactivity in case of intolerance to spices

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:

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants

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

Olive: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

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

Safety / Intended use

Also intended for individuals suffering from:

• Dysgeusia (alteration of taste)
• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and lesions of the oral cavity) with caution according to the degree of acidity