2 kg of cod loin (soaked in refrigerator for 48 hours before preparation, changing the water three times a day)
Lemon Balm Leaves
1 1/2 cup of dry white wine
2 cloves of garlic, minced
2 large onions, sliced
Salt and black pepper to taste
1/2 cup of olive oil
1/2 kg of cornbread crumbs
1 kg of sweet potatoes, skin on, roasted with olive oil and salt
2 kg of cod loin (soaked in refrigerator for 48 hours before preparation, changing the water three times a day)
Lemon Balm Leaves
1 1/2 cup of dry white wine
2 cloves of garlic, minced
2 large onions, sliced
Salt and black pepper to taste
1/2 cup of olive oil
1/2 kg of cornbread crumbs
1 kg of sweet potatoes, skin on, roasted with olive oil and salt
Drain the last water from the cod and immerse the pieces in boiling water, seasoned with 1 lemon balm leaf, for five minutes or until it starts to flake apart
Remove from the water and separate the cod into large flakes, removing the skin and bones
Transfer to a large bowl, add 1 cup of wine, 1 lemon balm leaf, garlic, and onion
Season with black pepper and olive oil (reserve 3 tablespoons of broth)
Cover with aluminum foil and bake in a preheated oven at 200°C for 15 minutes
Remove from the oven and reserve
In a bowl, mix cornbread with remaining wine and olive oil to form a cornbread
Season with salt
Remove aluminum foil from the bowl and cover the cod with this cornbread
Bake again until golden brown
Garnish with lemon balm leaves and serve with sweet potatoes.
