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Baked codfish with cabbage puree and cashew nuts



1 pack Riberalves Cod Loins
Olive oil q.s.
1 onion
Black pepper q.s.
1/2 heart cabbage
Salt q.s.
2 garlic cloves
1 level tablespoon of flour
100 ml of milk
4 tablespoons of cashews


How about trying an innovative and very tasty recipe? Baked codfish with cabbage puree and cashew nuts? Check out the full recipe here.

Defrost the codfish loins, dry them well with absorbent paper and set aside.

Cover the bottom of a baking dish with olive oil, place the finely chopped onion, season with freshly ground black pepper and, on top of the onion, place the codfish loins with the skin side up. Drizzle with olive oil and bake in a preheated oven at 200° for 15 to 20 minutes, depending on the height of the loins.

For the puree: Cook the cabbage cut into thick julienne strips in plenty of salted water, then drain (reserve the cooking water) and blend with a hand blender until the desired consistency is reached (close to a puree), adding a little cooking water if necessary. Sauté the chopped garlic cloves in olive oil, add the shredded cabbage and sauté for 3 to 4 minutes, then sprinkle with the flour, mix well, drizzle with milk, stir, adjust the seasoning for salt and freshly ground black pepper and cook over low heat until desired consistency.

Roast the cashews in the oven or in an ungreased non-stick pan and chop coarsely.

Serve the baked codfish loins with the kale, the olive oil with the chopped onion and the coarsely chopped cashew nuts to finish. The codfish in the oven with mash is ready!



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