Roasted cod chunks with tomato confit, sautéed spinach and golden potatoes

Name: Roasted cod chunks with tomato confit, sautéed spinach and golden potatoes
Prep time: 1 h
Total time: 1 h
Yield: Servings: 4 portions
Cuisine: Brazilian
Ingredients: salt and pepper to taste; salt to taste; 300 g baby potatoes; 100 ml olive oil; 800 g spinach leaves; 60 g garlic, smashed; parsley to taste; juice of 1 lemon; 1 l milk; 1 kg cod loin, previously desalted; 600 ml olive oil; 24 pear tomatoes; 200 g parsley

Preparation info

Servings:
4
portions

Difficulty
Easy
Ready in
1 hr

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Ingredients

Roasted cod

1 kg cod loin, previously desalted
1 l milk
24

Americas
Brazil
Fish course
Pescatarian
Gluten-free

Method

Preparation

Cook cod in milk for about 20 minutes. Meanwhile, blend all pesto ingredients. Place cod in baking sheet, spread part of parsley pesto and cover it with pear tomato halves. Roast for about 15 minutes.

Spinach sauté

Fry garlic in olive oil until golden brown. Add spinach leaves and let them wilt. Season with salt and pepper and