Editorial sample recipePortugueseintermediateHalalPescatarianDairy-Free

Portuguese Cornbread Crusted Cod With Garlic Greens

Name: Portuguese Cornbread Crusted Cod With Garlic Greens
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 fillets Cod fillets, about 150g each; 1 cup Cornbread crumbs, coarsely crumbled; 6 cloves Garlic, thinly sliced; 4 tbsp Extra virgin olive oil; 1 medium Yellow onion, thinly sliced; 200 g Fresh baby spinach; 1 tsp Sweet paprika; 2 tbsp Lemon juice, freshly squeezed

Flaky cod fillets topped with a fragrant, olive-oil-rubbed cornbread crumble, baked over garlic-sautéed spinach and sweet onions.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Broa Crust Layering

Packing seasoned breadcrumbs over dense white fish insulates the fish during baking, keeping it moist while creating a crunch.

Instructions

Step 1: Preheat your oven to 200°C (400°F). Lightly grease a medium baking dish with 1 tablespoon of olive oil.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and half of the garlic, cooking for 5 minutes until soft and fragrant.

Step 3: Add the spinach and paprika to the skillet, stirring for 2 minutes until wilted. Transfer the spinach and onion mixture into the bottom of the baking dish.

Step 4: Pat the cod fillets dry with paper towels, sprinkle with salt, and place them on top of the bed of spinach.

Step 5: In a bowl, mix the cornbread crumbs with the remaining garlic, 2 tablespoons of olive oil, and lemon juice until evenly moistened. Pack the cornbread mixture generously over each cod fillet.

Step 6: Bake for 15 to 18 minutes until the cornbread topping is golden brown and crispy and the cod flakes easily with a fork.

Cooking tips

Use slightly dry or day-old cornbread to achieve the crispest topping texture.
Keep an eye on the oven during the last 3 minutes so the garlic in the breading does not scorch.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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