By Eddy − On Wednesday, March 13, 2019, 5 years ago in
Seafood Recipes
5 out of 5 with 6 ratings
comments: 4 - views: 23145
| Preparation time | 15 min |
| Cooking Time | 20 min |
| Ready In | 35 min |
| Level of Difficulty | Very Easy |
| Servings | 1 |
Ingredients
1 desalted cod loin, for 1 person4 small potatoes cooked with the skin1/2 red bell pepper2 garlic clovesOlive oil (to taste)Pepper (to taste)Chopped coriander (to taste)Milk (to taste)
Get Portuguese ingredients 
Instructions
- Place the cod in a bowl and cover it with milk and place it in the refrigerator for a few hours.
- Preheated the oven at 200°C or 400°F.
- Drain the cod and remove the excess milk with kitchen paper.
- Place the cod loin on a tray with two cloves of crushed garlic and a few strips of red pepper.
- Drizzle with plenty of olive oil.
- Bake for about 20 minutes.
- In the middle of cooking, add the boiled potatoes with the peel and punch them slightly.
- Season with pepper and drizzle with a little olive oil.
- Serve sprinkled with chopped coriander.
Recipe & Photo Credit: receitaspraticasdeculinaria.blogspot.com
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Joseph
Thanks. Our version of flounder, from the Pacific side of Mexico, is called 'linguado'. It is a little too tender for baking without becoming mushy. Taste is wonderful. Usually, I prepare it as sole meuniere with a pasta. Always a hit.
But I think I will try cabrillo, a bit firmer white fish. It is a vague relative of grouper and plentiful in the wild as well as the market.
Have a great day!
2 years ago, Saturday, February 5, 2022
Joseph
I really like the taste and texture of salt cod. Sadly, salt cod is almost impossible to find where I live in the state of Jalisco, Mexico.
What is a suggestion for a fresh fish substitute? Robalo? Grouper? Cabrillo? ??
2 years ago, Saturday, February 5, 2022