Ingredients for 2 people:
1 whole loin desalted codfish of about 900 g
1 small tomato, grated
1 onion, chopped
2 cloves of garlic
6 green chilies
1/2 dried chili
50g currants
35 g of pine nuts
1 slice white bread
5 tsp flour
1 glass white wine
water
olive oil
salt
chopped parsley
Provence herbs
Preparation:
For the garlic oil: pour a splash of oil in a blender cup; add in the garlic and a pinch of
Provence herbs, and process.
Place the cod in a baking dish and pour on the processed garlic oil. Add the white wine
(a dash) and the dried chili, chopped. Stir in the flour and bake (in a preheated oven) at
180°C-356ºF for 18 minutes. Remove the codfish and reserve the sauce (hot)
Fry the onion in oil. Add the raisins and pine nuts and a chopped slice of bread.
Season When confitted, add the tomato for 10, and taste for salt.
Put the vegetables on the dish, as a bed, and top the baked cod . Pour garlic sauce
and sprinkle with chopped parsley..
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