1 cup of olive oil
1 large sweet onion, sliced into thin rings
8 fillets of codfish, each weighing 120g
Salt and black pepper to taste
2 medium carrots, cut into fine strips
16 sprigs of thyme
2 cloves of garlic, peeled
1 cup of olive oil
1 large sweet onion, sliced into thin rings
8 fillets of codfish, each weighing 120g
Salt and black pepper to taste
2 medium carrots, cut into fine strips
16 sprigs of thyme
2 cloves of garlic, peeled
Line a large baking dish with aluminum foil, leaving enough overhang to cover the entire surface
Brush the interior with a little olive oil
Arrange the sweet onion and place a fillet of fish on top
Sprinkle with salt and pepper
Distribute the carrot strips and thyme sprigs over the fish
In a blender, blend the remaining olive oil with garlic, season with salt and pepper, and drizzle over the codfish fillets
Cover with the excess foil and bake in a moderate oven (180°C) for 25 minutes or until the fish flakes easily when probed with a fork
Remove from the baking dish with a spatula and transfer to a serving platter
Serve hot.
