Boiled chickpeas, softened onion and pieces of cod fillet are gently tossed together in olive oil, making a heart-healthy classic from Portuguese breakfast tables. The fibre from the chickpeas and the omega-3 from the cod add up to a light brunch plate that keeps you full well into the day.
Cook the thinly sliced onion and garlic cloves in olive oil over low heat for 8 minutes, until softened.
Season the cod fillets with salt, add them to the same pan and cook gently on both sides for 5 minutes, flaking as you go.
Add the boiled chickpeas (drain and rinse first if using canned) to the pan and stir for 2 minutes until warmed through.
Stir in the lemon juice, zest and chopped parsley, then serve warm.
Do not stir the cod too much while cooking; boneless fillets break apart easily, so turning it gently is enough. Allergens: contains fish (cod).
If fresh cod is unavailable, frozen fillets work too, but letting them thaw fully in the fridge before cooking keeps the timing even.
Admin DadaGastro · verified in test kitchenLimon kabuğu rendesini eklemek harika bir fikirdi, tabağa taze bir koku kattı. 25 dakikada kahvaltı hazırdı.
Morinayı 5 dakikada tam kıvamında pişirdim, nohutla harmanlanınca doyurucu bir brunch tabağı çıktı. Ailem bayıldı.
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