Page 34 - TASTE OF THE SEA

INGREDIENTS:

asparagus
cod
cherry tomatoes
white wine vinegar
fresh herbs (tarragon, basil, parsley and dill)
olive oil
salt and pepper

PREPARATION:

Preheat the oven at 200ºC and stuff de
asparagus sprayed with a splash of oil,
½ teaspoon of salt and pepper. In a second
baking sheet place the cod with a little rain of
oil, salt and pepper. Cook both trays until the
asparagus is tender and the cod made about
ten or fifteen minutes. Then, in a separate bowl
add the cherry tomatoes, 1 tablespoon
of vinegar, the fresh herbs and a little of the
oil. Finally, put the sauce on the fish plate
and serve along with the asparagus.