Stuffed Cod with Bacon and Cornbread
O Meu TemperoIngredients
- 4 cod loins
- 250 milliliters milk
- 1 tablespoon white pepper
- 8 slices bacon
- salt
- 2 slices cornbread (crumbled)
- 1/2 red pepper
- 1 onions (medium)
- 2 garlic cloves
- salt
- virgin olive oil
Directions
- 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.

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