Cod with gratinated squash and baked tomatoes
What you need:
4 pcs. cod
100 g grated parmesan
1 red onion
20 cherry tomatoes
2 tablespoons dried mixed thyme, basil and oregano
4 cloves of garlic
1 tablespoon of butter
salt and pepper
Halve both squash.
Gently cut along each side of the 4 half squash and remove the meat with a spoon.
Chop the meat roughly.
Finely chop 3 cloves of garlic and 1 red onion.
Stir onion, garlic, along with 1 tablespoon of dried herbs and the squash meat in olive oil.
Add some salt and pepper.
Blend the mixture with grated parmesan and fill it in the 4 hollowed squash.
Put them in the oven under the grill until they are golden (about 3-4 minutes).
Bake the tomatoes in a heat resistant dish together with 1 tablespoon of dried thyme, basil, oregano, 1 finely chopped garlic and olive oil, in a 200 degree hot oven for approx. 5-6 minutes.
Stir cod pieces on medium heat in mixed butter and olive oil for 2-3 minutes on each side. Depending on the size of the pieces.
Season with salt and pepper.
Serve the fried cod steaks with the gratin squash, baked tomatoes and fresh basil