Delícia Supreme 100 g
Red bell pepper 1 pc
Green bell pepper 1 pc
Broccoli, only the flowers with the stalks 1 pc
Salt as much as needed
Red chili peppers without seeds 2 pcs
Chopped garlic cloves 4 pcs
Sicilian or Tahitian lemon juice and zest 2 pcs
Salt as much as needed
Desalted codfish slabs 4 pcs
Capers 15 g
Large potatoes, peeled, cut into quarters 4 pcs
BACALHAU
1. In a food processor or blender, blend the pepper, garlic, lemon juice and zest.
2. Rub the mixture all over the cod and leave to rest for 20 minutes.
3. Place the cod steaks, the marinade sauce and a generous layer of Delícia Supreme margarine in a baking dish greased with Delícia Supreme margarine.
4. Cover with plastic wrap and bake for 20 minutes in a preheated oven at 180ºC, for 20 to 30 minutes. Remove the foil, cover with more Delícia Supreme margarine, add the capers and grill until golden brown.
POTATOES
5. Place the potatoes, sprinkled with salt and coated with Delícia Supreme margarine, on one half of a large baking sheet and bake until cooked through and golden brown.
6. Place one yellow and one red bell bell pepper in the other half and roast until the skins are burnt and can be easily removed. 7. remove the peppers, peel off the skins, cut into strips and set aside.
MONTAGEM
8. Serve the cod decorated with the peppers, capers and sauce, accompanied by the roast potatoes and broccoli cooked in salted water.
