Ingredients (Servings: 4 Preparation time: 45 minutes Difficulty: easy)
- 600 g baby potatoes (for roasting)
- Coarse salt to taste
- 250 ml extra virgin olive oil
- 2 bay leaves
- 4 cloves garlic
- 4 cod loins, pre-soaked
- 1 Portuguese kale
- Pepper to taste
Meanwhile, cover the bottom of another roasting pan with some olive oil and half the garlic, crushed.
Arrange the bay leaves and cod loins in the pan, with the skin facing up.
Place in the oven to roast for approximately 20 minutes.
In a pot, boil the kale leaves in water and salt until tender, but before turning yellow. Strain and reserve.
Sautée the kale in a large frying pan with a drizzle of olive oil. Season with pepper to taste.
When all the ingredients are cooked, flatten the potatoes lightly and place them in the same roasting pan as the cod.
Heat the remaining olive oil with the rest of the garlic, sliced, and pour over the cod.
Serve with the sautéed kale.