Thaw the codfish loins, rinse them under cold running water, dry them well with kitchen paper and put them in a large ovenproof dish greased with olive oil.<\/p>\n\n\n\n
Skin the blood sausage and mash it with a fork. Add the crumbled corn bread, the garlic powder and 1 tablespoon of olive oil and mix together. Spread this mixture over the codfish loins and bake in a preheated oven at 200 \u00b0C for 18 to 20 minutes.<\/p>\n\n\n\n
Cut the bok choy in half lengthwise, place them on a baking tray lined with aluminium foil greased with olive oil, drizzle with olive oil, season with salt and freshly ground pepper mix, and put them in the oven at the same time as the codfish (turn the bok choy halfway through).<\/p>\n\n\n\n
Wash and peel the sweet potatoes and the onion, cut everything into pieces and boil in salted water. Drain, mash and add the butter. Stir well.<\/p>\n\n\n\n
Sprinkle chives over your codfish loins with blood sausage crisp and serve along with the roast bok choy and the mashed sweet potato.<\/p>\n\n\n\n