Codfish with a cornbread and olives crust and mashed cabbage and sweet potato
2 slices of bread
6 black olives
olive oil q.s.
2 bay leaves
2 medium sweet potatoes
4 large leaves of Portuguese cabbage
1 clove of garlic
Ready to start a delicious recipe for codfish with a cornbread and olives crust and mashed cabbage and sweet potato? Here’s a step-by-step recipe.
Crush the cornbread, removing the stiffest part of the crust, add the coarsely chopped olives and season with 2 tablespoons of olive oil. Mix well.
Defrost the codfish loins, dry them well with absorbent paper, arrange them skin-side down in a baking dish with olive oil and bay leaf, place a mixture of cornbread and olives on top of each loin, dry them lightly, drizzle with 1 drizzle of olive oil, place in a preheated oven at 200° and bake for approx. 15 to 20 min.
At the same time, roast the sweet potatoes in their shells, cut into quarters and seasoned with salt and olive oil.
Meanwhile, cut the cabbage into julienne strips and blanch for 2-3 minutes in boiling salted water. Sauté in olive oil and chopped garlic. Then add the crumbled sweet potato (without the skin).
Serve the baked codfish loins with the mashed cabbage and sweet potato, all seasoned with the olive oil from cooking the codfish emulsified with a whisker.