A friend asked me the recipe for a dinner made with cod ', because this time it was his turn to prepare for his group of friends, and then I had been looking to provide some valid prescription. I managed to find six or seven and one of them I had jumped to the eye, because instead of the usual sauce Leghorn, that is, with tomato, capers, olives, olive oil, this was in black and I seemed to have a very interesting feature: had in many onions. The
prepared, the saggiai and I realized that she could very well, also had the approval of my wife who had never eaten so much pleasure with the cod, I will tell you that the next day was still very good. In spite of the high thickness of the thread, he was particularly soft.
Once the cod was a poor food, a low cost. Today is about the price of fresh fish, but has the advantage of having no waste, only just a little skin.
I would therefore be wise to you this particular recipe, and if you can well, after you have eaten, send me a comment. Thanks in advance.
INGREDIENTS for 4: cod fillet already 800 gr softened, 400 g onions, 1 clove garlic, 1 tablespoon capers, 1 tablespoon chopped parsley for garnish, 1 tablespoon pine nuts, 60 grams flour, 1 tablespoon raisins, olive oil 4 tablespoons extra virgin olive oil, salted anchovy boned, 1 lemon (juice);
PROCEDURE: Wash the cod fillets, pat dry with paper towels and cut into 4x4 cm squares. Put the flour into a bowl, wipe the pieces in the flour and shake to remove more. Put the oil in a large skillet, fry the pieces of cod in, stirring, then drain them with a slotted spoon and set aside. Slice the onions icing, put the oil in a pan in as was the fried cod and add finely chopped garlic, raisins made previously soaked, pine nuts and anchovy, and then fry the onions to cook sweet for 10 minutes, stirring occasionally.
In a baking dish that will then be brought to the table, arrange the pieces of fried cod with the skin in contact with the bottom, spread over the onions and their juices.
Shortly before going to the table to put the pan for 10 minutes in oven at 220 °, and then carry it up, after the dish garnished with chopped parsley and already sprinkle the lemon juice.
prepared, the saggiai and I realized that she could very well, also had the approval of my wife who had never eaten so much pleasure with the cod, I will tell you that the next day was still very good. In spite of the high thickness of the thread, he was particularly soft.
Once the cod was a poor food, a low cost. Today is about the price of fresh fish, but has the advantage of having no waste, only just a little skin.
I would therefore be wise to you this particular recipe, and if you can well, after you have eaten, send me a comment. Thanks in advance.
INGREDIENTS for 4: cod fillet already 800 gr softened, 400 g onions, 1 clove garlic, 1 tablespoon capers, 1 tablespoon chopped parsley for garnish, 1 tablespoon pine nuts, 60 grams flour, 1 tablespoon raisins, olive oil 4 tablespoons extra virgin olive oil, salted anchovy boned, 1 lemon (juice);
PROCEDURE: Wash the cod fillets, pat dry with paper towels and cut into 4x4 cm squares. Put the flour into a bowl, wipe the pieces in the flour and shake to remove more. Put the oil in a large skillet, fry the pieces of cod in, stirring, then drain them with a slotted spoon and set aside. Slice the onions icing, put the oil in a pan in as was the fried cod and add finely chopped garlic, raisins made previously soaked, pine nuts and anchovy, and then fry the onions to cook sweet for 10 minutes, stirring occasionally.
In a baking dish that will then be brought to the table, arrange the pieces of fried cod with the skin in contact with the bottom, spread over the onions and their juices.
Shortly before going to the table to put the pan for 10 minutes in oven at 220 °, and then carry it up, after the dish garnished with chopped parsley and already sprinkle the lemon juice.
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