300 ml of extra virgin olive oil
100 ml of water
4 black cod fillets from Porto, desalted (200g each)
Salt and black pepper to taste
8 large garlic cloves cut into slivers
3 medium onions cut into rings
8 small potatoes whole
Black olives to taste
4 slices of Parma ham
Chopped fresh parsley
Fresh rosemary sprigs
Accessories
Aluminum foil
Refrigerator tray
300 ml of extra virgin olive oil
100 ml of water
4 black cod fillets from Porto, desalted (200g each)
Salt and black pepper to taste
8 large garlic cloves cut into slivers
3 medium onions cut into rings
8 small potatoes whole
Black olives to taste
4 slices of Parma ham
Chopped fresh parsley
Fresh rosemary sprigs
Accessories
Aluminum foil
Refrigerator tray
1
Preheat the oven and grease a refrigerator tray with some olive oil (reserve some for later)
Drain the water
2
Season the cod fillets with salt, black pepper, and rosemary, arranging them on the tray, leaving space between each piece
Sprinkle garlic slivers over the tray and arrange onion rings alongside
3
Peel the potatoes and place them around each piece of cod, sprinkle olives, and position Parma ham slices on top
Cover with aluminum foil, put in a preheated oven at 180°C, and bake for 30 minutes
4
Remove the aluminum foil and let the cheese brown slightly without drying out the olive oil
Using a spatula, carefully remove the cod pieces from the tray, arrange them on plates, and surround with potatoes, sprinkle parsley, and garnish with rosemary sprigs
Drizzle with more olive oil and serve.
