Pot-cooked cod fillet is also a real panacea: it is a fish with valuable nutritional characteristics. Very rich in proteins with a high biological value, minerals and vitamins, it is also suitable for those who have to follow a low-calorie diet thanks to its low energy intake. The technique of jar cooking in the Lock-eat food jar enhances the taste, and the combination with capers and cherry tomatoes is a classic hit.
Jar needed: 8cl Lock-Eat Food Jar
three pieces of cod
half a clove of garlic without its soul
5 desalted capers
3 slices of onion
extra virgin olive oil to taste
oregano to taste
three basil leaves
white pepper to taste
salt to taste
Divide the tomato into four wedges and season with oil, salt and oregano; leave to season and in the meantime cut three slices of codfish.
Slice the onion (about three slices), clean the capers and place in the Lock-eat food jar (previously sanitised and kept warm to avoid an excessive temperature change) in this way:
1) Place the cod in the bottom
2) Add the tomatoes
3) Add the onion, capers, garlic, a little oil, pepper and basil
Bring a saucepan of water to the boil to halfway up the jar; immerse the jar and leave to simmer for 20 minutes.
Close and place the jars in a saucepan that comfortably holds them. Wrap them with tea towels to prevent shocks during cooking. Then fill the saucepan with lukewarm water so that it reaches three quarters of the height of the jars. Bring to a boil and cook for about 20 minutes.
After the necessary time has elapsed, remove the water from the pot with a ladle and, with the help of an oven glove, take out the jars, which will be ready to serve at the table!
The preparation can be kept in the fridge for a few days thanks to the vacuum pack and the flavours will remain as freshly cooked, ready to be served when needed by reheating the jars.