Wash the potatoes and place each one lengthwise between two chopsticks (or something of similar thickness). Slice thin cuts without going all the way through, so the slices stay attached.

Wash the potatoes again to remove some of the starch. Gently separate the slices and sprinkle a pinch of salt between them.

In a bowl, mix 6 tablespoons of olive oil, paprika, garlic powder, 1 tablespoon of Herbes de Provence, and freshly ground black pepper. Brush the inside of the potato slices with this mixture.

Place the potatoes on a baking tray lined with parchment paper, spaced apart. Sprinkle with more Herbes de Provence and rosemary leaves, drizzle with olive oil, and add small pieces of butter on top. Bake in a preheated oven at 180°C (350°F) for 50 minutes to 1 hour. Halfway through, baste or brush the potatoes with the cooking oil.

Serve the roasted cod with the Hasselback potatoes and roasted tomatoes, garnished with Herbes de Provence and rosemary leaves.

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Boil the potatoes for half the time indicated on the package, cut them in halves and mix them into the sauté to absorb flavour.

Add the béchamel sauce and season with salt, pepper and nutmeg. Top with grated cheese. Place the cod on top, drizzle with olive oil and pepper, and bake in a preheated oven at 180°C for 25 minutes.

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Prepare the sweet potatoes: wash the sweet potatoes well and cut them into wedges lengthways (6 wedges each potato). Put them in a bowl and season with the garlic, ground ginger, paprika, salt and black pepper to taste, and drizzle generously with olive oil. Mix well to coat the wedges with the seasoning and then arrange them in a single layer on an oven tray lined with tin foil.

Bake in a preheated oven at 180 °C for 35 minutes (10 minutes before the cod and then 25 minutes at the same time as it).

Make the sauce: mix together the mayonnaise and as much chopped parsley as you like and season with black pepper.

Your codfish loins with sweet-potato wedges and parsley mayonnaise are ready to serve.

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If using wooden skewers, soak them in water for 20 minutes.

Assemble the skewers by alternating cubes of cod, cheese, bell peppers, and onion.

Mix the olive oil with the paprika, brush the skewers with the mixture, and season with salt and pepper.

Grill until all sides are golden. Serve with guava paste.

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Add the tomato, zucchini, eggplant, and bell peppers (without seeds or membranes) cut into cubes. Stir in the tomato purée and Herbes de Provence, season with salt and freshly ground black pepper, mix well, and cook covered for 5 minutes.

Add about a small coffee cup of hot water to the vegetables. Place the cod steaks on top without overlapping, drizzle lightly with olive oil and some of the sauce, cover, and cook for approximately 10 more minutes, gently shaking the pan occasionally.

Serve the cod with the ratatouille, sprinkled with fresh basil, accompanied by cooked white rice.

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Place the cod loins in a baking dish without overlapping, drizzle with a little olive oil, and bake in a preheated oven at 180°C (356°F) for 25 minutes. With 10 minutes remaining, sprinkle the cranberry and pistachio mixture on top of each loin and bake for about 10 more minutes.

In another baking dish, arrange the cauliflower and broccoli florets, season with salt and freshly ground black pepper, cover with the béchamel sauce mixed with chopped parsley, sprinkle with freshly grated Parmesan, and bake at the same time as the cod.

Serve the cod with the crunchy pistachios and cranberries alongside the gratin vegetables, garnished with chopped parsley and a fresh salad.

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Se usar espetos de madeira, deixe-os de molho em água durante 20 minutos.                                    

Monte as espetadas, alternando o bacalhau cortado em cubos, queijo, pimento e cebola.

Misture o azeite com o colorau, pincele as espetadas e tempere.
Grelhe até dourar todos os lados, sirva com goiabada.

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Remove from heat and let it cool slightly. Add the egg yolks one by one, stirring constantly. Finally, gently fold in the beaten egg whites.

Pour the mixture into a greased rectangular baking dish lined with parchment paper.
Bake for about 25 minutes, or until golden and firm.

Turn it out while still warm onto a clean cloth and carefully roll it up.
Serve warm or cold, garnished with chopped parsley and a drizzle of extra virgin olive oil.

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Boil the eggs in salted water, then place them in cold water, peel, and chop them.

Remove the toughest part of the cabbage stalks, cut the leaves in half, and sauté them in olive oil with finely chopped garlic until they reach the desired tenderness (slightly al dente or softer, according to taste), seasoning with salt and freshly ground black pepper.

Serve the cod with the sautéed cabbage, carrots, and potatoes, all sprinkled with chopped boiled egg and drizzled with the oil from the sauté or baking dish.

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