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Baked codfish with quinoa and wild berries with mint

Baked codfish with quinoa and wild berries with mint. The best Portuguese cured codfish in a tasty, beautiful and healthy recipe!

Ingredients

1 pack Riberalves Cod Loins
Olive oil q.s.
Black pepper q.s.
250 g of quinoa
Salt q.s.
1 cinnamon stick
1 orange
5 large mint leaves
200 g of blueberry and raspberry mixture
100g of watercress leaves

Preparation

Baked codfish with quinoa and colourful, tasty, eye-catching side dishes. Have you had a peek?

Defrost the codfish loins, rinse them under cold running water and dry them well with absorbent paper. Arrange them on a baking tray, season with freshly ground black pepper, drizzle with olive oil and bake in a preheated oven at 200°C for 15 to 20 minutes.

Wash the quinoa in a colander under cold running water and cook (according to package instructions) in salted water with a cinnamon stick and orange zest.

Heat 4 tablespoons of olive oil in a non-stick pan, add the orange juice and stir well with a whisker until it boils. Cook for 2 to 3 minutes. Next, add the mint cut into fine julienne strips and stir. Then add the blueberries and raspberries and stir for 1 to 2 minutes.

Remove the cinnamon stick and orange zest from the cooked quinoa and add the orange and berry sauce. Finally, add the watercress leaves and stir everything together.

Serve the baked codfish loins with a warm salad of quinoa, berries and watercress.

The baked codfish with quinoa and wild berries with mint is ready!

READY TO TASTE GOOD!

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