Hot cod salad
2
Ingredients
400 g Riberalves Ready-to-Cook Shredded Cod
200 g small onions
4 garlic cloves
300 g peppers
300 g roasting potatoes
100 g pitted olives
capers, to taste
bay leaves, rosemary sprigs, and parsley, to taste
olive oil, salt, and pepper, to taste
200 g small onions
4 garlic cloves
300 g peppers
300 g roasting potatoes
100 g pitted olives
capers, to taste
bay leaves, rosemary sprigs, and parsley, to taste
olive oil, salt, and pepper, to taste
Preparation
Defrost the shredded cod the day before. Place the potatoes on a baking tray with 2 crushed garlic cloves, drizzle with olive oil, and season with salt, pepper, and rosemary sprigs.
Bake in a preheated oven at 200°C for 20 to 25 minutes.
In a frying pan with a generous drizzle of olive oil, sauté the remaining garlic, the halved small onions, and the chopped peppers.
Add the cod and cook, stirring occasionally. Before removing from the heat, add the olives and capers.
Serve the cod mixture over a bed of roasted potatoes and finish with chopped parsley.