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Cod barchette





250 oz


200 oz

Greek lowfat yogurt

60 oz

Wholemeal rusks

1 slice

Shelled walnuts

10 oz

Extra virgin olive oil

8 oz


1 teaspoon

Iodized salt

to taste

Black pepper

to taste

Ginger powder

to taste

second courses from Italy

Cod barchette

Cod barchette

with gluten with fish with nuts source of C vitamins source of D vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cod barchette

Stuffed zucchini barges with cod cream

Cod barchette step 1

step 1

Cook the cod well and deprive it of skin and bones. Cut the zucchini vertically in 2 and empty it with the help of a teaspoon.

Cod barchette step 2

step 2

Put the cod, the inside of the zucchini, the yogurt, 5gr of oil, the salt and the spices in the grinder and chop until obtaining a cream. Add the parsley and mix.

Cod barchette step 3

step 3

Fill the boats with the cream obtained.

Cod barchette step 4

step 4

Separately, crush or chop the biscuit with walnuts and sprinkle over the boats, pour the remaining oil and bake (preheated oven) at 180 degrees for 20 minutes, plus 5 minutes of grill.

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