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Roasted Codfish Fillets with Sautéed Spinach and Roast Potatoes

Fish A- A+

Preparation Time: MEDIUM
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:

  • 600g Soaked codfish fillets
  • 400g Spinach leaves
  • 400g Small roasting potatoes
  • 2 Eggs
  • To taste chopped parsley
  • To taste garlic cloves
  • To taste bay leaves
  • 2dl Gallo First Crop 2017-2018

PREPARATION:
Place the cod fillets in a roasting pan, season with First Crop 2017-2018, garlic, bay leaves and the add the potatoes (washed).
Bake for about 35/40 minutes at 160º.
Boil the eggs, remove the shell and chop.
Remove the roasting pan from the oven, cut the cod into slivers, removing the skin and bones and press the potatoes, to smash them only slightly.
Use some of the First Crop 2017-2018 olive oil left on the roasting pan to sauté the spinach.
Plate the food, placing the potatoes at the bottom, then add the spinach and lastly the codfish slivers on top.
Sprinkle with the egg and chopped parsley.
Serve with the First Crop 2017-2018 olive oil from the roasting pan.

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