How about today preparing a breaded codfish with rocket for lunch with Riberalves Codfish, ready to cook.<\/p>\n\n\n\n
Clean the codfish<\/a> and let it rest in the fridge for half an hour in lemon juice and a bay leaf. Dry it well, cut it into small loins, coat them in flour, beaten egg and finally in breadcrumbs. Dip them directly into the hot oil to fry. When they are ready, remove them with a slotted spoon and dry on absorbent paper.<\/p>\n\n\n\n Cook a portion to taste of spaghetti in boiling water with salt and a tablespoon of olive oil.<\/p>\n\n\n\n Combine all the sauce ingredients in a blender \u00adand allow it to reduce over a low heat until creamy.<\/p>\n\n\n\n Serve the breaded codfish (not without first livening them up with a few drops of lemon juice) with an rocket salad and the spaghetti generously covered in the sweet and sour sauce.<\/p>\n\n\n\nREADY TO TASTE GOOD!<\/a><\/strong><\/h2>\n","protected":false},"featured_media":4552,"template":"","categories":[259,38],"colecoes":[318,339,327,336],"tipos-bacalhau":[238,244],"class_list":["post-7999","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","category-starters-and-snacks","colecoes-appetisers-and-tidbits","colecoes-family-meals","colecoes-original-and-innovative","colecoes-spring-summer","tipos-bacalhau-codfish-loins","tipos-bacalhau-codfish-steak"],"acf":[],"yoast_head":"\n