Musaka with cod fillet and fava dip




Preparation / Cooking





For the base

  • 3-4 white eggplants
  • 3-4 potatoes
  • 3-4 zucchini round
  • 50 g extra virgin olive oil

For the minced cod

  • 750 g (7 THALASSES) cod fillet
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 can of tomato juice
  • 2 tablespoons of tomato paste
  • 1 teaspoon of sugar
  • 1 glass of red wine
  • 5 g salt
  • 5 g freshly ground pepper
  • 100 g extra virgin olive oil

For the fava beans

  • 500 g green fava beans
  • 1 large onion, finely chopped


Boil the fava beans in water over high heat with the onion (for about 5 minutes)

Skim constantly, then lower the heat and simmer until it melts.

In a saucepan, add the olive oil and sauté the onion and garlic. Then, add the finely chopped cod and sauté for 1 minute, add the wine and wait for it to evaporate. Add the tomato paste, tomato juice, sugar, salt, pepper and let it simmer for 15-20 minutes.

Cut the vegetables into round slices about 1 cm thick and lay them on a non-stick baking tray, drizzle them lightly with a little olive oil and put them in the oven to half bake.

In a baking tray, put a layer of potatoes, a layer of eggplants and a layer of zucchini on top. Then, add the minced cod meat, close with your vegetables and finally lay the fava beans.

Bake at 180 °C for about 50 minutes.

Harokopeio University,
Department of Nutrition and Dietetics Science

Nutrition information

Per 100 gr

% RI*

Energy 572 Kcal/ 2395 Kj 28,6%
Fat 20,8 g 29,7%
Saturated Fat 3 g 15%
Carbohydrate 59,7 g 23%
Sugar 15,3 g 17%
Dietary fiber 21,2 g
Protein 34,1 g 68,2%
Salt 0,8 g 13,6%

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)

Created with
7 THALASSES Alaska pollock without head
Μπακαλιάρο χωρίς κεφάλι 7 ΘΑΛΑΣΣΕΣ
At all major supermarkets