3/4 pound of cod fish
1 1/2 cups all-purpose flour for frying
1 large onion, finely chopped
1/2 cup fresh cilantro leaves
1/2 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup olive oil
1/4 cup vegetable oil
To taste: salt
Stuffing: 1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
To taste: salt and pepper
Pine nuts or chopped pecans for garnish
3/4 pound of cod fish
1 1/2 cups all-purpose flour for frying
1 large onion, finely chopped
1/2 cup fresh cilantro leaves
1/2 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup olive oil
1/4 cup vegetable oil
To taste: salt
Stuffing: 1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
To taste: salt and pepper
Pine nuts or chopped pecans for garnish
Make the stuffing: finely chop the onion and season with olive oil, lemon juice, salt, and pepper
Pour into a non-stick skillet and cook over low heat until caramelized. Reserve
Cake: wash the flour and drain without excess moisture
Mash the fish, cilantro, and flour together in a bowl and set aside
Add the onion, orange zest, cinnamon, salt, and pepper to the bowl and mix well
In a greased baking dish, make a layer with half of the cake mixture
Spread the cold stuffing over the top and cover with the remaining cake mixture
Ease the surface with damp hands
With a sharp knife, cut the cake into squares and then diagonally
Place nuts between the cuts and drizzle with olive oil
Bake in a hot oven for approximately 40 minutes
Serve warm or cold and garnish with pecan pieces.
