Previously thaw the cod in the refrigerator and place it in a large baking dish.
Peel and cut the carrot and potatoes into cubes, boil in salted water, drain, and place them around the cod. Drizzle everything with a little olive oil and bake in a preheated oven at 180\u00b0C for 25 minutes.<\/p>\n\n\n\n
Boil the eggs in salted water, then place them in cold water, peel, and chop them.<\/p>\n\n\n\n
Remove the toughest part of the cabbage stalks, cut the leaves in half, and saut\u00e9 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.<\/p>\n\n\n\n
Serve the cod with the saut\u00e9ed cabbage, carrots, and potatoes, all sprinkled with chopped boiled egg and drizzled with the oil from the saut\u00e9 or baking dish.<\/p>\n","protected":false},"featured_media":15538,"template":"","categories":[412],"colecoes":[330],"tipos-bacalhau":[241],"class_list":["post-16014","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-tradicional","colecoes-autumn-winter","tipos-bacalhau-codfish-gourmet-loins-with-salt-flower"],"acf":[],"yoast_head":"\n