2 cod fillets, 200 g each
1 peach
1 potato
12 chilies in vinegar
1 spring onion
sherry vinegar
extra virgin olive oil
salt
pepper
chopped chives
Preparation:
Peel the peaches and potato and cut into thin slices. Place a few slices of potato in a
bowl and seasoned with oil, salt and pepper. Top with a few slices of peach and add on
more potato slices. Season with oil, salt and pepper and continue alternating peach
and potato slices. Seasoned with oil, salt and pepper and bake (in a preheated oven) at
180°C-356ºF for 30 minutes. Season the cod loins and brown them in a skillet with a
little oil for 3 minutes on each side over high heat. Next, place them on a baking dish
and bake at 200°C-392ºF for 3 minutes.
For the vinaigrette: mince the chilies and onion and place it all in a bowl. Sprinkle with
chopped chives and season with a few drops of vinegar and a splash of oil.
Place the potatoes and peaches on the bottom the dish, top with the cod loins and
season with the vinaigrette.
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Fresh cod with Potato Wedges

Code36

Ingredients for 4 people:
1 kg. fresh codfish
3 potatoes
38