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