Discover how to prepare traditional roast cod, a true delicacy to celebrate Easter with the family
By Giovana On 03/28/2024 at 6:06 pm 2 minutes of reading
On this special holiday, the irresistible aroma of fish drizzled in olive oil and roasted with vegetables makes Brazilian homes fill with anticipation for lunch. The mere mention of this succulent cod, served with white rice, is enough to make anyone’s mouth water. It is a true delight that is part of the culinary traditions of the time.
Developed by talented chefs Fernanda Martini and Mauricio Cezarin, from Cozinhe Comigo, this cod recipe is simple, but extremely delicious. With a clear and easy-to-follow step-by-step guide, you will be able to prepare a dish that will certainly be a hit with all members of your family.
So, get ready to surprise your guests with this irresistible cod, which combines authentic flavors with a succulent texture and a special touch of olive oil.
Oven cod recipe
Ingredients:
- 1 red pepper
- Parsley to taste
- 1 yellow pepper
- 1 onion
- 4 potatoes
- 3 desalted cod fillet fillets
- 4 cloves of garlic
- Water (enough to cover the cod)
- Black olives to taste
Preparation mode:
- Peel the garlic and cut it in half.
- Remove the seeds from the peppers and cut into thin slices.
- Cut the onion into thin slices.
- Peel and cut the potatoes into medium slices.
- Place the cod fillets in boiling water.
- Once the water returns to a boil, cook for 10 to 12 minutes.
- Drain the cod and set aside.
- In the same water, cook the potatoes for 15 minutes.
- While the potatoes are cooking, remove the skin and bones from the cod and cut into larger pieces.
- After 15 minutes, drain the potatoes.
- In an ovenproof dish, place the cod, interspersing it with the potatoes, onion, peppers and garlic.
- Press lightly to arrange it in the refractory and add the black olives on top.
- Drizzle with olive oil until halfway through the pan.
- Cover with aluminum foil and bake in a preheated oven at 200°C for 40 minutes.
- In the last five minutes, remove the foil and add parsley on top.
The information is from Band Recipes.