- 1 hundred or 400 grs. A Pementeira peppers.
- 2 pieces of desalted cod fillets
- 1 leek
- 2 potatoes
- 2 garlic cloves
- 4 tomatoes
- ½ glass of white wine
- Olive oil
- White pepper
1) In a clay pot stir-fry the onion cut into julienne strips, the sliced garlic, the greenest part of the leek, the peppers and the two diced tomatoes. When almost cooked add the sliced potatoes, season, and make a bed for the cod fillets. Dish them with the other two tomatoes and the rest of the leek (the white part) diced. Pour the white wine.
2) Bake in the preheated oven. When almost cooked add the cod fillets pour the olive oil, add the white pepper and cook depending on the fillets thickness.
The secret is to cook the cod medium rare, and then you can add oregano to the roasted tomatoes, with a drop of virgin oil. You can also cook whiting but you have to add lemon, rosemary and thyme inside the fish belly.
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