Cod loin with red onion and watercress

recette-
bouteille-lagrima

Cod loin with red onion and watercress

To enjoy with CRUZ White Coheita

  • picto-personnes
    4 pers.
  • picto-temps
    15 mins.
  • picto-moyen
    Medium
Preparation
  1. Remove any bones from the cod loins. Place them in a roasting dish and add the oil until they are half covered. Flavour the oil with 2 bay leaves and 4 garlic cloves lightly crushed. Cook in the oven at 160°C for 30 mins. or until the cod starts to flake apart.
  2. Cut the red onions into wedges and sauté on a high heat with a little oil, salt and sugar. Do not overcook as the onion must remain crunchy. Add and reduce the vinegar.
  3. Break the cornbread into crumbs. Fry gently in oil with a crushed clove of garlic until they become crispy. Season with salt.
  4. Place the cornbread in the centre of the plate and top with the cod loin and red onion. Use a whisk to emulsify the oil left in the roasting dish and pour over the cod. Serve with a watercress salad.
Ingredients
  • 4 pieces of cod
  • 2 red onions
  • 200 g cornbread
  • 50 g watercress
  • 50 ml red wine vinegar
  • Olive oil
  • Sugar
  • Salt
  • Garlic
  • Bay leaves

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