Marinate the cod (broken into small pieces) in the olive oil with the thinly-sliced onion and peppers for 1 hour. Cover each dish with a layer of tomato slices then top with the cod, followed by the onion first, then the red and green peppers.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Decorate with chopped black olives and dress with the oil from the marinade.
Energy (kcal): 186
Energy (kJ): 778
Protein (g): 15.2
Fat (g): 9.7
Carbohydrates (g): 9.9
Iron (mg): 2.1
Vitamin A (g): 0.4
Vitamin E (mg): 115.5
Information provided by: The Spanish Nutrition Foundation (FEN)