Thaw the cod in the refrigerator beforehand. Once thawed, place it in a baking dish, drizzle with olive oil, and bake in a preheated oven at 180\u00b0C for 25 minutes.<\/p>\n\n\n\n
Saut\u00e9 the chopped onion in olive oil, add the sliced pepper, and cook for 4\u20135 minutes. Then add the bimi florets, season with salt and freshly ground black pepper, and saut\u00e9 for another 4\u20135 minutes.<\/p>\n\n\n\n
Meanwhile, in a small non-stick pan, add the pomegranate juice (reserve 1\u20132 tablespoons of whole seeds for garnish), the sugar, and 1 cinnamon stick. Cook over low heat, stirring until it thickens.<\/p>\n\n\n\n
Turn off the heat, lightly sprinkle with ground cinnamon, add thyme leaves, and mix well. Toast the pine nuts in a dry pan or in the oven.<\/p>\n\n\n\n
Serve the cod with the saut\u00e9ed vegetables, drizzled with the pomegranate sauce, and garnished with thyme leaves, pomegranate seeds, and toasted pine nuts.<\/p>\n","protected":false},"featured_media":15533,"template":"","categories":[259],"colecoes":[324],"tipos-bacalhau":[246],"class_list":["post-16008","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","colecoes-special-occasions","tipos-bacalhau-codfish-slices"],"acf":[],"yoast_head":"\n