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easter cod


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Tempo de preparo

1 hour(s)


3 servings

Nicole Girardi

  • Ingredients
  • Recipe
  • Salted cod800 g
  • Cherry Tomatoes200 g
  • Potatoes800 g
  • Onions3 unit(s)
  • Garlic Cloves5 unit(s)
  • Olive oil2 cup
  • Pitted Black Olives150 g
  • lemon1/2 unit(s)
  • Parsley to taste
  • Black pepper to taste
  • Salt to taste
  1. Cook the potatoes until they are soft but not falling apart. Then Peel, slice, season with salt and pepper and Reserve.
  2. Cook the cod in boiling water for 4 minutes. Remove from water and set aside.
  3. Slice the onions into half moons and slice 3 cloves of garlic into slices. In a frying pan add 1 cup of olive oil. Leave on low heat and add the onions, leave for 2 minutes and add the garlic. Do not brown the onions, the idea is to confide in the oil. Season with salt and pepper. Stir until soft and turn off the heat.
  4. Remove the skin and bones from the cod and set aside.
  5. Place the onions with garlic in an oven-safe dish. Cover with the whole cherry tomatoes and place the cod in pieces on top. Add a little more oil and finish with black pepper.
  6. Place the cod in the oven at 200 degrees for 25 to 30 minutes, until the tomatoes are slightly wilted.
  7. While the cod is roasting, we are going to prepare an olive tapenade. Blend the olives, parsley, 1/2 clove of garlic, juice of 1/2 lemon and olive oil in a blender. Whisk everything together and set aside, let's serve it with the cod.
  8. Let's finish the potatoes, sear the sliced potatoes in olive oil. Heat the oil in a skillet, place the potatoes and sear on both sides until golden.
  9. Assemble the dish by serving the cod on the bed of tomatoes and onions, place a spoonful of the olive tapenade on top and serve the potatoes on the side.

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