Confit cod on a bed of sweet potatoes
Bacalhau confitado em cama de batata doce
INGREDIENTS
For the cod:
2 Brasmar cod fillets
2 dl olive oil
2 cloves garlic (chopped)
3 bay leaves
Ground pepper to taste
Fine salt to taste
Side dish:
200 g broccoli
1 sweet potato
Bacalhau confitado em cama de batata doce
INGREDIENTS
For the cod:
2 Brasmar cod fillets
2 dl olive oil
2 cloves garlic (chopped)
3 bay leaves
Ground pepper to taste
Fine salt to taste
Side dish:
200 g broccoli
1 sweet potato
PREPARATION
In a baking dish, drizzle a little olive oil on the bottom and arrange the cod fillets soaked in Brasmar, add the chopped garlic and bay leaves and drizzle with olive oil again.
Bake in the oven at 150 degrees for about 15 minutes.
Cut the sweet potato, previously cooked in water or in the oven, into 2 cm thick slices. Season with fine salt and freshly ground pepper.
Place the sweet potato slices on a plate and top with the confit cod.
Serve with broccoli previously steamed or cooked in salted water.
PREPARATION
In a baking dish, drizzle a little olive oil on the bottom and arrange the cod fillets soaked in Brasmar, add the chopped garlic and bay leaves and drizzle with olive oil again.
Bake in the oven at 150 degrees for about 15 minutes.
Cut the sweet potato, previously cooked in water or in the oven, into 2 cm thick slices. Season with fine salt and freshly ground pepper.
Place the sweet potato slices on a plate and top with the confit cod.
Serve with broccoli previously steamed or cooked in salted water.
