Cod with cornbread crust and Quinta dos Murças Minas

Cod with cornbread crust and Quinta dos Murças Minas

Surprising friends and family at the dinner table doesn’t have to be a difficult task. Sometimes, you just need to make unusual combinations.

Fish is commonly associated with fresh, white wine that balances intense flavours. But cod, due to its creamy texture, pairs well with white or red.

A fresh, vibrant and exuberant wine with good acidity, Quinta dos Murças Minas is perfect to accompany dishes with intense flavours.

Therefore, we suggest serving this cod dish, which Ana Maria prepares for us so lovingly, with Quinta dos Murças Minas. An unexpected combination that will help you surprise your guests.

Try it at home and let us know how it went.

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Ingredients (Serves 4)

  • 4 cod slices
  • 3 garlic cloves
  • 6 medium potatoes
  • 1 bay leaf
  • Salt and pepper to taste
  • Extra virgin olive oil (suggestion: Esporão Selecção)
  • 4 boiled eggs
  • Cornbread to cover fish
  • Turnip greens


Begin by preparing the cod: dry the 4 cod slices after soaking. If possible, roast them on a barbecue of vine leaves, until golden.

After roasting, reserve the cod

and let cool. Meanwhile, sauté the turnip greens.

Remove the skin and fish bones, and separate the pieces into thin strips. Spread the cod on the bottom of an oven dish. Cover with olive oil to taste.

Cover the cod with a layer of sautéed turnip greens. Slice the boiled eggs and place over the turnip.

Finally, spread the cornbread evenly to cover the egg.

Place in the oven at 180ºC for approximately 30 to 45 minutes until golden. Serve with baked potatoes.