Cod with Portuguese cornbread

2013-03-22
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
If you want to impress, this our cod recipe with Portuguese cornbread is fabulous and divine. Everyone will love and is easy to prepare! Try it!

Units: Metric / (Units: US)

Ingredients

  • 4 desalted cod steaks (about 1 kg / (2 1/4 pounds))
  • 1.2 kg / (2 2/3 pounds) small potatoes
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) olive oil
  • Coriander (to taste)
  • 1 medium onion
  • 4 cloves of garlic
  • 200 grams / (7 ounces) Portuguese cornbread
  • Salt (to taste)
  • Pepper (to taste)

    Directions

    Step 1


    1. Preheat the oven to 180ºC / (350ºF).

    Step 2


    1. Wash the potatoes with the peel and place them on a baking pan. Season with salt and pepper and drizzle with 100 ml / (6 3/4 tablespoons) olive oil. Bake about 25 to 30 minutes until the potatoes start to turn slightly golden.

    Step 3


    1. Meanwhile, put the Portuguese cornbread cut into pieces, onion, peeled garlics, pepper, parsley in a food processor and pulse until mixture resembles coarse bread crumbs.

    Step 4


    1. Remove briefly the baking pan from the oven and add the cod steaks. Pour the Portuguese cornbread mixture over the cod and drizzle with the remaining olive oil. Place the baking pan back in the oven about 15 minutes.

    Step 5


    1. When the potatoes and the Portuguese cornbread starts to turn golden brown, remove from the oven and serve.

Nutrition facts per serving (4 servings):

Calories: 1024
 
Total Fat: 51.5 g(79%)
 
Saturated Fat: 7.5 g(38%)
 
Cholesterol: 138 mg(46%)
 
Sodium: 594 mg(25%)
 
Total Carbohydrate: 76 g(25%)
 
Protein: 66.5 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *