1 kg of cod loin in flakes
4 medium-sized potatoes cut into large wedges
1 bunch of Japanese broccoli
5 medium-sized onions cut into fine slices
5 tomatoes
1 tablespoon of coarse salt
1 tablespoon of dried oregano
1 cup of olive oil
4 cloves of garlic, minced
100 g of black olives, sliced
Fresh Oregano
1 kg of cod loin in flakes
4 medium-sized potatoes cut into large wedges
1 bunch of Japanese broccoli
5 medium-sized onions cut into fine slices
5 tomatoes
1 tablespoon of coarse salt
1 tablespoon of dried oregano
1 cup of olive oil
4 cloves of garlic, minced
100 g of black olives, sliced
Fresh Oregano
Soak the cod in water for 24 hours, changing the water at least 4 times, and keep it in the refrigerator
Drain the cod and leave it to soak in cold milk for 3 hours
Drain and blanch in boiling water for 10 minutes
Drain and reserve
Cook the potatoes until they are crispy. Reserve
Blanch the broccoli for 4 minutes
Drain and reserve
Halve the tomatoes lengthwise, remove the seeds, and let them sit with their stems down on paper towels for a few minutes
Place them in an anti-adhesive baking dish, stem-side down, sprinkle with coarse salt, dried oregano, and bake in a medium preheated oven until the skin loosens
Remove the skin and reserve
Heat 2 tablespoons of olive oil in a frying pan and sauté the onion
In a baking dish, place the cod fillets, potatoes, sprinkle with garlic, drizzle with 1/2 cup of olive oil, and bake in a medium preheated oven for 20 minutes or until golden brown
In a refrigerator, arrange the cod, potato, broccoli, onion, tomato, olives, and drizzle with olive oil, then bake in an oven
Garnish with oregano.
