Baked Codfish with Vegetables
||1 h 15 min
Broad beans (fava beans), canned
(rinsed and drained)
|4 fillet (4oz)
(could use 4-5 canned, peeled tomatoes)
After soaking the cod, remove from the water and dry well with a kitchen towel.
Peel your onions and slice them into half moons, also peel the garlic and chop it up.
Under hot water remove the tomatoes skins and slice them up.
Place some of the olive oil and white wine in a rectangular casserole dish. Spread the onions, garlic, sliced tomatoes, bay leaf, potatoes and beans.
Place the cod on top of all ingredients and drizzle the remaining wine and some olive oil over each fillet.
Bake at 380ºC for about 1 hour or when potatoes and beans are cooked.
While baking, wet the cod with the juice so as not to dry it out. If not enough juice add some water or vegetable broth if available.
Remove from oven and sprinkle with parsley. Serve with a green salad or with boiled rapini or swiss chards.
Suggestion: if using very salted cod, soak it in water overnight or for previous two days while changing the water every 12 hours.
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada