Cod with bean puree and asparagus
Bacalhau com puré de feijão e espargos
INGREDIENTS
- 1 pc Brasmar Soaked Frozen Cod Loin
- 100 ml olive oil
- 1 clove of garlic
- 1 bay leaf
- 200 g cooked white beans
- 100 g green asparagus
- Salt and pepper to taste
- Cherry tomatoes to taste
Bacalhau com puré de feijão e espargos
INGREDIENTS
- 1 pc Brasmar Soaked Frozen Cod Loin
- 100 ml olive oil
- 1 clove of garlic
- 1 bay leaf
- 200 g cooked white beans
- 100 g green asparagus
- Salt and pepper to taste
- Cherry tomatoes to taste
PREPARATION
Defrost the cod loin and remove the central bone.
Place the cod in a baking dish, drizzle with olive oil and add the crushed garlic and bay leaf.
Bake in the oven at 160ºC for about 15 minutes.
Using a blender or mixer, puree the previously cooked beans. Add a little of the fat that the cod released into the baking dish and mix well.
Season with salt and pepper.
Sauté the previously prepared asparagus in olive oil and garlic. Season with salt and pepper.
Dish harmoniously with cherry tomatoes.
PREPARATION
Defrost the cod loin and remove the central bone.
Place the cod in a baking dish, drizzle with olive oil and add the crushed garlic and bay leaf.
Bake in the oven at 160ºC for about 15 minutes.
Using a blender or mixer, puree the previously cooked beans. Add a little of the fat that the cod released into the baking dish and mix well.
Season with salt and pepper.
Sauté the previously prepared asparagus in olive oil and garlic. Season with salt and pepper.
Dish harmoniously with cherry tomatoes.
