- 4 [5 1/4-ounce / 150-g] each cod fillets
- 4 lemons
- 3 1/2 ounces [100 g] finely chopped onion
- 1 teaspoon [5 mL] hot pepper flakes
- 3 1/2 ounces [100 g] lean cream cheese
- 2 shelled hard-boiled eggs, sliced
- 3 1/2 ounces [100 g] fresh tomato segments
- Pepper, to taste
- Freshly chopped parsley, to serve
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- Slice cod fillets into fine strips.
- Arrange into a shallow glass dish; pour in lemon juice and evenly sprinkle fish with chopped onion and hot pepper flakes.
- Refrigerate for at least 12 hours, coating fish strips often with marinade.
- Drain fish strips reverving marinade separately.
- Delicately stir cream cheese into marinade, until well combined; pepper.
- Arrange cod strips into individual dishes with stems; evenly pour in marinade.
- Serve decorated with hard-boiled egg slices and tomato segments, sprinkled with fresly chopped parlsey.
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