This recipe was sent by Greet, one of my dear followers in Belgium who shares my love for cooking. She’s probably expecting a kind of makeover, but the few changes I decided to make are the amount of vegetables, a different fish and a home made pesto.
For 2p, remove the skin of 2 medium sized sweet potatoes (I forgot to weigh them but it must have been approximately 700 grams of total weight). Chop in smaller cubes and boil in salted water until tender. Drain and mash. Add a drizzle of milk, pepper, salt and nutmeg. Finish with a little drizzle of olive oil. Set apart.
Cut 750 grams of chicory in halfs. Bake in 2 teaspoons of butter for approximately 15 mins.
Mix 1 bunch of fresh basil, 4 garlic cloves, 1 peperoncini, 40 grams of parmesan in a blender. Add a bit of olive oil to obtain a smoother consistency. Taste, add pepper and salt.
Spread the chicory in an adapted oven dish. Cover with the puree.
Mix 400 grams of sliced fish filet ( we have some cod) with some of the pesto. Press them on the puree. Finish with the pesto.
Bake in the oven at 180° for 30 minutes.
Lovely recipe. Thanks, Greet, for sharing 🤗
Doc V's Healthy Kitchen 