Spring Codfish, by Ana Bravo
1 clove of garlic
1/2 yellow pepper
1/2 red pepper
1/2 green pepper
q.b. Chopped parsley
2 dessert spoons of olive oil
1 tablespoon of chopped walnut kernels
For a delicious spring codfish, start by defrosting the codfish.
Set the oven at 180 degrees.
Arrange the onion and sliced garlic on a tray, followed by the tomato which I cut into half-moons. On top, I put the codfish which I surrounded with the peppers cut into strips.
After pouring the olive oil, take it to the oven for about 20 minutes (or until the codfish is almost cooked).
Serve immediately sprinkled with parsley and chopped walnut.