MMMMM---------------------------SALSA-------------------------------- 2 lg Ripe beefsteak tomatoes; -cored and diced 2 Shallots; peeled and finely ; diced 100 ml Extra virgin olive oil; (3 -1/2fl oz) Zest and juice of 1 lime 1 sm Bunc basil; picked and -sliced 2 sm Bunc rocket; picked Preheat the oven to 190?C/375F/gas mark 5. Place the cod fillets onto an oiled tray and season well. Mix the breadcrumbs with the chopped parsley, sliced basil and olive oil. Season to taste. Cover the cod with the mixture, pressing down lightly. Place in the pre-heated oven for 10 minutes. To make the salsa simply mix all the ingredients together. When the cod is about 2 minutes away from being cooked, saute the rocket for about 3 seconds. Spread this around the bases of 4 plates, spoon the salsa over and around and then place the cod in the centre.
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 119 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 119
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