Cod
300 g of cod loin, salted and skinned
2 tablespoons of wheat flour
1/3 cup of olive oil
Vegetables
1 cup of olive oil
100 g of garlic and parsley, chopped into thin strips
100 g of spinach leaves
1/2 small carrot, peeled and sliced into thin strips
1/2 small red bell pepper, seeded and sliced into thick strips
Potato
2 small potatoes, peeled and sliced into thin rounds
2 tablespoons of chopped onion
2 tablespoons of minced garlic
1/2 cup of olive oil
Salt to taste
Accessories
Baking sheet
Aluminum foil
Cod
300 g of cod loin, salted and skinned
2 tablespoons of wheat flour
1/3 cup of olive oil
Vegetables
1 cup of olive oil
100 g of garlic and parsley, chopped into thin strips
100 g of spinach leaves
1/2 small carrot, peeled and sliced into thin strips
1/2 small red bell pepper, seeded and sliced into thick strips
Potato
2 small potatoes, peeled and sliced into thin rounds
2 tablespoons of chopped onion
2 tablespoons of minced garlic
1/2 cup of olive oil
Salt to taste
Accessories
Baking sheet
Aluminum foil
Cod
Preheat the oven to 350°F (180°C)
Dredge the cod in wheat flour, removing any excess
Place it in a skillet with olive oil and cook until browned
Let it rest for 15 minutes. Reserve
Vegetables
In a skillet with olive oil, sauté the garlic and parsley, spinach, carrot, and bell pepper until they're crispy
Drain well and place on a paper towel-lined plate
Potato
Season the potato with onion, garlic, and salt
Arrange it in a baking dish and drizzle with olive oil
Cover with aluminum foil and bake for 15 minutes. Reserve
Assembly
Place the cod in the center of the plate, then arrange the sautéed vegetables and potato around it.
