3 delicious cod recipes for Easter

An important source of protein, minerals and good fats, cod steals the show during Easter. Renata Guirau, nutritionist at Oba Hortifruti, recalls that fish adds high nutritional value to meals. She points out that, regardless of how it is prepared, it does not lose nutrients. “We can cook, bake, grill, use in the form of fillings, shredded and, in all these preparation techniques, take advantage of the nutrients very well”, she says.

how to desalt

In order to ensure that the dish is perfect, the desalgue deserves attention. Therefore, in a container, the fish must be immersed in clean water and kept in the refrigerator to prevent the growth of bacteria. Ideally, desalting should last 24 hours, changing the water every 4 to 6 hours, always keeping it refrigerated. If they are large pieces, more time may be needed for sufficient desalting to occur, as explained by Renata Guirau.

Invest in follow-up

The nutritionist says that, to compose a balanced dish, it is important to include carbohydrate sources, vitamins and minerals. “The carbohydrate can come from rice, pasta, but cod goes very well with potatoes and cassava”. The vitamins and minerals, advises the specialist, are due to the vegetables, which can even be prepared with cod. “In roasted preparations, vegetables can also be prepared roasted. Carrots and broccoli cooked with a little butter, salt and sage are excellent accompaniments”.

In addition, the combination with good olive oils, black olives, parsley and vegetables in butter helps to make cod preparation tastier. already the fish texture it will depend on the purpose of the preparation. “When we prepare a roast, it can be interesting to cover the pan so that the cod does not dry out”, she teaches.

recipes with codfish

The nutritionist gives tips on three recipes in which the cod it can be used with the various preparation techniques in both fresher and hotter dishes and snacks. Check out!

Fried ball of cod

• 1 cup of desalted and shredded codfish tea
• 1 tablespoon olive oil
• 2 crushed garlic cloves
• 2 tablespoons grated onion
• 2 tablespoons chopped parsley
• 2 boiled and mashed potatoes
• 1 egg
• 6 tablespoons breadcrumbs
• salt to taste

Method of preparation

In a pan, heat the oil over medium heat and sauté the garlic and onion. Turn off the heat and add the other ingredients, mixing gently until a homogeneous mass is formed. Hit the salt and model in the desired format. Fry the dumplings in preheated oil or bake in a preheated oven and serve immediately.

Observation: the cupcake made in the oven will be a source of fewer calories when compared to the fried version in oil.

cod hide

• 1 kg boiled and mashed potatoes
• 1 tablespoon of butter
• 100 g grated parmesan cheese
• 2 tablespoons grated onion
• 1/2 kg of shredded and desalted cod
• 1 tomato diced
• 1 grated onion
• 2 crushed garlic cloves
• 1/2 cup chopped black olives
• 4 tablespoons of olive oil
• 4 tablespoons chopped parsley
• salt to taste

Method of preparation

In a pan, heat the butter over medium heat and sauté the onion. Add the potatoes to the stew. Hit the salt and book. In another pan, heat the olive oil over medium heat, add the cod and sauté for a few minutes. Put the chopped green smell, the olives and the tomato and mix. Season with salt and book.

Assembly

In a refractory, place a layer of cod and cover with a thick layer of puree. Add grated parmesan cheese on top. Take to preheated medium oven to gratin for about 20 minutes and serve next.

Option for lactose intolerants: butter can be replaced with olive oil and grated cheese with nutritional yeast.

cod with spinach

• 500 g desalted cod fillet
• Olive oil and apple cider vinegar to taste
• 200 g sliced ​​shitake
• 5 crushed garlic cloves
• 2 cups of spinach leaves
• 4 English potatoes
• 1 onion

Method of preparation

Cut the potatoes and onion into slices. Cover the bottom of a refractory with the potatoes and then with the onion. accommodate the cod loin right away. Drizzle with olive oil and add salt. Take to preheated medium oven to bake until golden and book. In a pan, heat a little olive oil and brown the garlic. Add the shitake and sauté until golden. Add the spinach, mix and turn off the heat. Hit the salt. Serve the baked cod with the spinach and mushroom stew while still hot.

By Marcia Marcon