Gratin of vegetables and fish with Lustucru Collerette
4 people
30 minutes
Average
INGREDIENTS
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250g Lustucru collerettes pasta
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Two cod loins
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One small kabocha squash
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Half a butternut squash
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2 carrots
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8 cloves of garlic
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Four-spice blend
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Dried thyme
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150g pumpkin seeds
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2 tbsp sesame seeds
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Olive oil
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Salt and pepper
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One tablespoon brown sugar
PREPARATION
Preparation: 30 min Cooking: 10 minutes
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Preheat your oven to 180°C.
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Wash the squashes thoroughly and cut them into small cubes, keeping the skin on.
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Peel and slice the carrots into thin rounds.
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Lightly crush the garlic cloves with a knife blade.
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Cut the cod loins into large cubes.
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In a large bowl, mix all the vegetables with 4 tablespoons of olive oil, the spices, the seeds, the crumbled thyme, the garlic cloves, salt, pepper, and sugar. Stir the mixture well.
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Spread into a large ovenproof dish.
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Bake for about 40 minutes; the vegetables should be very tender.
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Ten minutes before the end of cooking: Cook the pasta in a large pot of boiling salted water.
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Place the salted and peppered fish cubes in a small dish with a little olive oil. Bake for ten minutes.
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Drain the pasta and serve with the roasted vegetables and the fish.
