Posted on Wednesday, March 13, 2019 in
Seafood Recipes
Delicious Portuguese Baked Cod with Bell Peppers Recipe
This delicious Portuguese baked cod with bell peppers recipe (receita de bacalhau no forno com pimentão), makes a great meal for 1 person.
| Preparation time | 15 min |
| Cooking Time | 20 min |
| Ready In | 35 min |
| Level of Difficulty | Very Easy |
| Servings | 1 |
Ingredients
1 desalted cod loin, for 1 person4 small potatoes cooked with the skin1/2 red bell pepper2 garlic clovesOlive oil (to taste)Pepper (to taste)Chopped coriander (to taste)Milk (to taste)
Get Portuguese ingredients 
Preparation
- Place the cod in a bowl and cover it with milk and place it in the refrigerator for a few hours.
- Preheated the oven at 200°C or 400°F.
- Drain the cod and remove the excess milk with kitchen paper.
- Place the cod loin on a tray with two cloves of crushed garlic and a few strips of red pepper.
- Drizzle with plenty of olive oil.
- Bake for about 20 minutes.
- In the middle of cooking, add the boiled potatoes with the peel and punch them slightly.
- Season with pepper and drizzle with a little olive oil.
- Serve sprinkled with chopped coriander.
Recipe & Photo Credit: receitaspraticasdeculinaria.blogspot.com
Recommended Recipes
Portuguese Roasted Octopus and Potatoes Recipe
This Portuguese roasted octopus and potatoes (polvo à lagareiro), is one of the most appreciated traditional dishes in Portugal, especially in the summer.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Cod Confit with Cornbread Recipe
Slow-cooked in rich olive oil, this portuguese cod confit with cornbread recipe, is an irresistible blend of tradition, flavor, and pure comfort.
| Level of Difficulty | Easy |
| Servings | 2 |
Irresistible Creamy Coconut Shrimp Recipe
Indulge in this irresistible creamy coconut shrimp recipe, bursting with rich flavors, velvety coconut sauce, and tender shrimp for a tropical delight.
| Level of Difficulty | Easy |
| Servings | 4 |
Comments
Joseph
Thanks. Our version of flounder, from the Pacific side of Mexico, is called 'linguado'. It is a little too tender for baking without becoming mushy. Taste is wonderful. Usually, I prepare it as sole meuniere with a pasta. Always a hit.
But I think I will try cabrillo, a bit firmer white fish. It is a vague relative of grouper and plentiful in the wild as well as the market.
Have a great day!
4 Years ago, Saturday, February 5, 2022
Joseph
I really like the taste and texture of salt cod. Sadly, salt cod is almost impossible to find where I live in the state of Jalisco, Mexico.
What is a suggestion for a fresh fish substitute? Robalo? Grouper? Cabrillo? ??
4 Years ago, Saturday, February 5, 2022