Roast codfish with pink pepper and edible flowers
Roast codfish with pink pepper and edible flowers: a recipe for special occasions and others too. Take a peek at the full recipe!
Ingredients
Olive oil to taste
2 tablespoons pink peppercorns
100 g lettuce leaves
40 g edible flowers or to taste
1/2 small sweet onion
4 tablespoons sunflower seeds
Fleur de sel to taste
Cider vinegar to taste
Preparation
A recipe for special occasions: Roast codfish with pink pepper and edible flowers, a recipe that’s easy to make with Riberalves Ready-to-Cook Codfish Loins. Give the recipe a try and enjoy!
Thaw the codfish loins, dry them with a paper towel, and arrange them, skin side down, in an ovenproof dish greased with olive oil. Drizzle with olive oil, sprinkle with the pink peppercorns, and bake in a preheated oven at 180 °C for 20 to 25 minutes.
Mix the lettuce leaves with the edible flowers, the sweet onion, cut into very thin half-moons, and the sunflower seeds, season to taste with fleur de sel, olive oil and vinegar, and toss.
Serve the baked codfish loins with the flowery salad.
And that’s your Roast codfish with pink pepper ready!