Crispy codfish
Shall we prepare a crispy Codfish? An incredible recipe with an explosion of flavours, Riberalves Codfish, Ready to taste good!
Ingredients
4 sheets of filo pastry
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
3 cloves of garlic
1 dl of olive oil
1 tablespoon of vinegar
Chopped chives q.b.
Salt and pepper q.b.
flour to pass
Olive oil for brushing
Preparation
Shall we prepare a crispy Codfish? An incredible recipe with an explosion of flavours, Riberalves Codfish, Ready to taste good!
Defrost the codfish loins, dry them with paper towels, season them with freshly ground pepper and leave them to rest for 15 minutes. Meanwhile, wash the peppers, remove the seeds and white skin and cut them into strips.
Peel and chop the garlic cloves.
Heat the olive oil in a frying pan. Dip the codfish loins in flour, add them to the frying pan and fry until golden brown. Remove and set aside the codfish add the peppers and garlic to the same pan with the olive oil and fry until the peppers are soft. Season with salt and pepper, add the vinegar, stir and remove from the heat.
Turn the oven on to 200 degrees. Cut the sheets of filo pastry in half, place one half on the worktop, brush with olive oil, cover with another half, brush again, place another half of pastry, brush and place a final half of pastry. Repeat the operation with the remaining 4 dough halves. Arrange a codfish loin on each set of dough, fold the sides inwards, roll up into a bundle and arrange on a tray. Bake in the oven until the pastry is golden brown and crispy, remove and serve with the pepper mixture under and on top, as you see in the photo. Sprinkle the Crispy codfish with chopped chives.