Codfish Loins with Corn Bread and Migas
For tonight’s dinner, let’s make some delicious Codfish Loins with Corn Bread and Migas using Riberalves Ready-to-Cook Codfish! Here’s the full recipe!
Ingredients
5 tablespoons olive oil
2 cloves garlic, chopped
¼ of a corn bread loaf
100 g collard greens (“Portuguese cabbage”) finely cut
200 g cooked black-eyed peas
Sea salt to taste
Black pepper to taste
Preparation
For tonight’s dinner, let’s make some delicious Codfish Loins with Corn Bread and Migas using Riberalves Ready-to-Cook Codfish! Here’s the full recipe!
Preheat the oven to 180 ºC.
Put the thawed codfish loins into an ovenproof dish and drizzle with two tablespoons of olive oil. Bake in the oven for 20 minutes.
Meantime, prepare the migas. Blitz the corn bread in a food processor until you get a sandy texture. Put 3 tablespoons of olive oil into a frying pan with the chopped garlic and fry until it turns crispy. Then add the corn bread crumbs and cook until golden brown. Now add the collard greens (“Portuguese cabbage”) and a pinch of salt and cook until it shrinks, stirring well to mix it into the corn bread. Lastly, add the black-eyed peas, stir and season with salt and pepper.
Serve the codfish loin on top of the migas.
Drizzle some olive oil over the top of your Codfish Loins with Corn Bread and Migas.