Codfish and Spinach Bruschetta
Codfish Bruschetta with spinach, olive paste and cherry tomato. How about it? Check out the full recipe here: Riberalves Codfish.
Olive oil q.b.
150 g spinach leaves
100 g pitted black olives
1 small garlic clove
2 c. of lemon juice soup
flower of salt q.b.
8 slices of Mafra bread
black pepper q.b.
Codfish Bruschetta with spinach, olive paste and cherry tomato. How about it? Check out the full recipe below and bon appétit!
Defrost the codfish fillets, rinse them under cold running water, dry them with an absorbent paper towel, grease them with olive oil and grill them on a non-stick frying-pan greased with olive oil for approximately 5 to 6 minutes on each side.
Soften the spinach in olive oil, seasoning lightly with salt.
For the olive paste: grind the olives in a food processor, with the garlic clove, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of oregano and a pinch of coarse salt.
On the slices of bread place the olive paste, spinach, grilled codfish flakes and quartered cherry tomatoes, season with freshly ground black pepper, drizzle with a little olive oil, sprinkle with oregano and bake in a preheated oven at 250°C for approximately 3 to 4 minutes.
Remove the Codfish Bruschetta with spinach from the oven, drizzle with a little olive oil and serve immediately.