Baked codfish with chestnuts and pumpkin
Olive oil q.s.
250 g of frozen chestnuts
1 small butter pumpkin
1 red onion
Black pepper q.s.
To prepare baked Codfish with chestnuts and pumpkin, start by defrosting the codfish loins.
Dry them with absorbent paper towels and set aside.
Cover the bottom of a wide baking dish with olive oil, arrange the defrosted chestnuts, the diced pumpkin and the onion cut into wide half-moons, season with salt and freshly ground black pepper and bake in a preheated oven at 200° for 10 minutes.
Then remove the roasting pan from the oven, arrange the codfish loins in the roasting pan with the vegetables, drizzle with a little olive oil, sprinkle everything with rosemary and bake in the oven for another 15 to 20 minutes approximately.