{"id":16118,"date":"2026-05-20T15:35:58","date_gmt":"2026-05-20T14:35:58","guid":{"rendered":"https:\/\/riberalves.pt\/?post_type=receitas&p=16118"},"modified":"2026-05-20T15:36:00","modified_gmt":"2026-05-20T14:36:00","slug":"cod-over-candied-strawberries-with-watercress-and-walnuts","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/cod-over-candied-strawberries-with-watercress-and-walnuts\/","title":{"rendered":"Cod over candied strawberries with watercress and walnuts"},"content":{"rendered":"\n

Thaw the cod beforehand in the refrigerator. Once thawed, place it in a baking dish, drizzle with a little olive oil, and bake in a preheated oven at 180 \u00b0C for about 25 minutes.<\/p>\n\n\n\n

For the candied strawberries: place the whole strawberries in an oven-safe dish. Drizzle with 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, 1 tablespoon of brown sugar, a pinch of salt, freshly ground black pepper, and thyme leaves to taste. Mix well and bake together with the cod. Halfway through cooking, stir the strawberries and lightly mash some of them.<\/p>\n\n\n\n

Mix the watercress with the roughly chopped walnuts and the red onion thinly sliced. Season to taste with salt, olive oil, and vinegar.<\/p>\n\n\n\n

Serve the cod over the candied strawberries, sprinkled with thyme, accompanied by the watercress and walnut salad.<\/p>\n\n\n\n

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