• 4 cod loins
  • 250 milliliters milk
  • 1 tablespoon white pepper
  • 8 slices bacon
  • salt
  • 2 slices cornbread (crumbled)
  • 1/2 red pepper
  • 1 onion (medium)
  • 2 garlic cloves
  • salt
  • virgin olive oil


  1. Remove skin from half-frozen cod loins and cut lengthwise, but do not cut completely.
  2. Marinate for 1 hour in milk and white peppercorns.
  3. Turn fish after 30 minutes.
  4. Preheat oven to 220°C (approximately 425°F).
  5. Drain cod, and carefully remove peppercorns.
  6. Place 2 slices of bacon inside the codfish and season with salt.
  7. Place stuffed codfish in a greased baking dish.
  8. Cut onion and garlic in very thin slices.
  9. Heat olive oil in a pan and sauté onion and garlic.
  10. Place onion, garlic and red pepper on top of the cod and drizzle with olive oil from the sauté pan.
  11. Top with corn bread crumbs. Bake in preheated oven for about 1 hour.
  12. After 55 minutes, place on the upper oven rack for 5 minutes.
  13. Serve with boiled potatoes and white wine.
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