Cod with bread

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  • Cod posts: 500 g
  • Onions: 200 g
  • Corn bread: 300 g
  • Turnip cooked: 500 g
  • Salt and white pepper: taste.
  • Baked potatoes
  • Small potatoes: 250 g
  • Salsa: 1 branch
  • Olive oil, aromatic
  • Olive oil: 200 ml
  • Black olives: q.b. to decorate


Demolha-if the slices of cod, preferably on the part of the tenderloin. Grid and chips. To the part, the cebolada in half of the olive oil, aromatic. Season with salt and white pepper and reserves. Part-corn bread and esfarela with the help of a machine and connects with aromatic olive oil. On a board clay acamam: potatoes, cebolada, cod, the greens and by the end of the folder of bread. It takes the oven to blush and serve with black olives.

Baked potatoes on A baking tray, put salt and herbs to taste with the potatoes and take it to the oven to 200 C. To see if they are ready, remove one of the potatoes with a cloth folded and pressed. Should burst with ease. Olive oil, aromatic, Puts up a pan with olive oil and garlic crushed by the fire. When the garlic comes to the surface, remove from the heat and put the herbs to taste.

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