Bacalhau à lagareiro (roasted cod with potatoes and garlic)
Recipe by PlanMyMealsUpdated
- min
- 60
- portions
- 4
- protein/portion
- 44 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Use four desalted cod loins, thawed if frozen, about 250 g each. Wash the small potatoes and boil with their skins on in 1.5 litres of water and the salt for 20 to 25 minutes until tender.
- Meanwhile, heat the oven to 180 °C. Drain and dry the potatoes. Gently crack each with your fist or a fork, keeping the skin on.
- Spread the potatoes in a roasting tray and place the cod loins between them. Slice the garlic and scatter over the top. Drizzle with the 150 ml of olive oil.
- Roast for 20 to 25 minutes until the cod flakes and reaches 63 °C in its thickest part, away from the bone. Serve with the potatoes and olive oil from the tray.
Shopping tip
Choose already desalted loins. If frozen, thaw in the refrigerator according to the packet.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.