In Summer, light and tasty meals are always a great option! This shredded cod recipe is very easy to prepare, light and ideal for a quick lunch before going to the beach! Try it!
- 2 desalted cod steaks (about 500 grams (17 1/2 ounces))
- Olive oil (to taste)
- 3 cloves of garlic
- Pepper (to taste)
- 1 medium onion
- Oregano (to taste)
- Parsley (to taste)
- Salt (to taste)
- Put the cod in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 6 to 7 minutes. When the cod is cooked, drain it with a skimmer and place on a plate. Remove the skin and bones and shred the cod with a fork.
- Season the cod with some salt, chopped garlic, chopped onion, pepper, oregano, chopped parsley, olive oil and mix all together.
- Serve with lettuce and tomato salad.