Codfish with Cornbread and Creamed Spinach

Codfish with Cornbread and Creamed Spinach

If there’s an ingredient that reminds me of December, it’s cod! And this is one of the most irresistible ways to cook it. To pair with Esporão Reserva white 2021.

Ingredients (serves 2)

  • For the cod:

  • 2 codfish loins, pre-soaked

  • Olive oil to taste
  • 1 onion, sliced into rings

  • For the cornbread crust:

  • 100 gr cornbread, crumbled

  • 2 garlic cloves
  • 1 small linguiça sausage, with skin removed
  • 2 tbsp parsley
  • Salt and pepper to taste
  • Olive oil to taste

  • For the creamed spinach:

  • 350 gr fresh spinach

  • Olive oil to taste
  • Salt and pepper to taste
  • 1 garlic clove, diced
  • 1 tbsp flour
  • 125 ml milk
  • Vinegar to taste
  • Microgreens to garnish


For the cornbread crust, place all the ingredients in a food processor, except for the olive oil, and pulse until everything is combined. Add a little olive oil and mix well.

Pour a generous drizzle of olive oil in a roasting pan and cover the bottom with the onion rings. Lay the codfish on the bed of onions and spread the cornbread mixture on top of each loin. Place in the oven, preheated to 200ºC, until the cod is cooked and the crust is golden.

For the creamed spinach, pour a drizzle of olive oil, the diced garlic and the spinach in a large frying pan. Cook slowly until the spinach wilts and most of its water evaporates. Strain well and place in a pot with the flour, milk, and season with salt and pepper. Stir well until it thickens. Drizzle with vinegar to taste.

Serve the creamed spinach with a codfish loin on top and garnish with microgreens.

Bon Appétit!