Oven-baked codfish with vegetables and rosemary
6
Ingredients
6 Riberalves Boneless Codfish Loins
Olive oil to taste
Rosemary to taste
Black pepper to taste
500 g thawed Brussels sprouts
250 g cherry tomatoes
100 g pickled spring onions
75 g black olives
Salt to taste
Olive oil to taste
Rosemary to taste
Black pepper to taste
500 g thawed Brussels sprouts
250 g cherry tomatoes
100 g pickled spring onions
75 g black olives
Salt to taste
Preparation
Thaw the boneless codfish loins, dry them well with kitchen paper, brush them well with olive oil, and arrange them in an ovenproof dish greased with olive oil. Sprinkle with rosemary and black pepper and bake at 200 °C for about 20 minutes.
Put the vegetables and olives into a large ovenproof dish, season with salt and black pepper, drizzle with olive oil, mix everything together and bake in the oven at the same time as the cod.
Serve the boneless codfish loins with the vegetables, all drizzled with the roasting oil and rosemary.