Cod fillet alla Livornese

Spaghetti with mussels is a snap to get on the table but once you taste your first mouthful you can lean back and imagine you’re in Sorrento. If you’ve ever visited the southern Italy coastline then this dish will instantly take you back. The real key to this recipe is to ensure the fleshy tomatoes overwhelm the mussels.

Cod fillet alla Livornese also only takes half-hour from start to finish. The cod is basically poached in a light sauce with tomatoes, garlic, olives and onions until it is practically falling apart. My mum used to make this for me all the time as she knew it was something tasty and healthy that she could always make.

Zucchine trifolate is an excellent side dish with fish. Very delicate and sweet as the Zucchini is sautéed with olive oil, garlic and parsley.

After all this healthy food you won’t feel guilty about biting into Crostata al limone custard. A biscuit pastry bottom filled with lemon curd that is a particularly good recipe for beginner pastry makers. The final look of the tart is very pretty as it has a lattice top.

Copyright 2012 Laura Pirani