Steamed Cod on Black Rice with Tomato and Taggiasca Olives
A light Mediterranean main course with cod fillet steamed with lemon zest and thyme, laid on a bed of Il Moro wholegrain black rice boiled the English way, napped with a sauce of fresh diced tomato, pitted Taggiasca olives and desalted capers. Naturally gluten-free, dairy-free, with nothing fried. From the Acqua e Sole kitchen, Lumellogno.
- Time: 50 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Il Moro Acqua e Sole Wholegrain Black Rice
- cod fillets of 150 g
- ripe vine tomatoes
- pitted Taggiasca olives in oil
- tablespoon salt-packed capers, desalted
- tablespoons extra virgin olive oil
- small clove of garlic
- leaves of fresh basil
- teaspoon fresh oregano
- organic lemon
- sprigs of fresh thyme
- Coarse salt, fine salt, black pepper, white pepper