1 kg of cod loin
3 tablespoons of olive oil
1 tablespoon of garlic
2 tablespoons of chopped onion
1 minced clove of garlic
3 tablespoons of chopped parsley
3 large tomatoes (510 g), seeded and chopped
1/4 teaspoon of black pepper
1/2 cup of all-purpose flour (60 g) - for breading
2 cups of breadcrumbs (for frying)
1/4 cup of preserved caper, drained and washed (40 g)
1 kg of cod loin
3 tablespoons of olive oil
1 tablespoon of garlic
2 tablespoons of chopped onion
1 minced clove of garlic
3 tablespoons of chopped parsley
3 large tomatoes (510 g), seeded and chopped
1/4 teaspoon of black pepper
1/2 cup of all-purpose flour (60 g) - for breading
2 cups of breadcrumbs (for frying)
1/4 cup of preserved caper, drained and washed (40 g)
In a large bowl or container, cover the cod with cold water, wrap with plastic film, and refrigerate for 48 hours, changing the water at least four times to desalinate
Wash the cod in running water and drain
Remove the skin and bones and cut into 5 cm x 7 cm pieces. Reserve
In a large skillet, heat the olive oil and garlic over medium heat
Add the onion and garlic and sauté, stirring occasionally with a wooden spoon, until the onion is soft (about 2 minutes)
Add the parsley and stir well
Add the tomato, cover the skillet, and simmer over low heat, stirring occasionally, until the sauce thickens (about 10 minutes)
Meanwhile, season the reserved cod with black pepper and coat with flour. Reserve
In a medium frying pan, heat the breadcrumbs over medium heat
Add the cod and fry until lightly browned on both sides (about 2 minutes per side)
Remove with a slotted spoon and let drain on paper towels
Add the cod and capers to the skillet with the sauce, cover, and simmer for about 1 minute
Transfer to a serving dish and serve immediately
850 calories per serving
A rich, full-bodied red wine, such as Santa Barbara Brindisi 94, R$17.50, or Gemma Barbera d'Alba 96, R$24.80
