|per 100 g||Total Recipe|
|Gross weight||100 g||306 g|
|Energy||399 kJ / 96 kcal||1221 kJ / 293 kcal|
|Sat. fat||1 g||3 g|
|Unsat. fat||4 g||11 g|
|Fibre||2 g||5 g|
|Salt||113 mg||346 mg|
30 gCherry tomato red
21 mlwine, table, white
11 mlOlive oil extra-virgin
60 gSpicy guacamole
306 gTotal recipe weight
Heat the oven to 150 °C / 302 °F
Tear off a piece of Aluminium foil of about 20cm length; shape the long ends upward together so you get a little water proof boat of foil.
Sprinkle the inside of the foil royally with olive oil. Next make a bed with the celery and thyme in the centre and rest the cod filet on top.
Add the white wine and finish by seasoning with some Salt, Pepper and a slice of lemon.
Fold the foil close like an envelope. Try to make the package air tight to keep all the flavours and steam inside. Bake in the oven for 10 -15 minutes until cooked.
Meanwhile prepare the guacamole recipe
The package will expand a little, like a balloon, this is a sign that the fish is cooked
Remove the fish from the foil and collect in a mixing bowl, discard the thyme stick, lemon, and celery. And set the fish aside to cool down.
Mash the cod with a whisk and add finely chopped capers and mayonaise. Mix together well and season with salt, pepper and some lemon juice.
Fill the glasses with the pulled cod and the guacamole and garnish with cherry tomato and some fresh herbs.