5 ways to cook cod in the oven for Easter

Preparing food for two or four people is very simple! By now preparing a good income dish for the whole family can become a real nightmare! After all, you have to please everyone and invest in generous portions that will leave everyone satisfied. To do this, bet on revenues from

Cod Baked

it could be your salvation! In this way it is possible to make large quantities of food in a short time and with extreme ease! Desalt your cod and invest in various forms of baked cod to fill the table this Easter! Look:

cod cake

Cod cake – Photo: Shutterstock
Time:

40 minutes

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 3 cups boiled and mashed potatoes
• 3 tablespoons of butter
• 1 cup cream (milk)
• 1 cup cornstarch (tea)
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• Butter for greasing

Filling

• 1 chopped onion
• 2 chopped tomatoes
• 1 chopped green pepper
• 1 cup black olives (chopped)
• 3 cups desalted cod (cooked and minced)
• Salt and chopped parsley to taste

Method of preparation:

1. In a bowl, mix the potato, butter, eggs, heavy cream, cornstarch, baking powder, and salt until smooth.
2. Pour half into a medium greased refractory and spread the mixed stuffing ingredients.
3. Cover with the remaining dough and bake in a preheated medium oven for 25 minutes or until golden brown.
4. Leave to cool and serve.

cod soufflé

Cod soufflé is a great way to vary the main course this Easter – Photo: Shutterstock
Preparation time:

1h (+12h of soaking)

Performance:

10 portions

Difficulty level:

easy

Ingredients:

• 1 kg of cod
• 1 kg of potatoes
• 1 box of cream (200g)
• 1 small glass of coconut milk (200 ml)
• 2 eggs (whites and yolks separated)
• Salt, olive oil and chopped green olives to taste
• 2 chopped onions
• 3 minced garlic cloves
• Grated Parmesan for dusting

Method of preparation:

1. Leave the cod to soak overnight, drain the water and cook with water.
2. Drain and add the potatoes to the cod water.
3. When cooked, squeeze and add the cream, coconut milk, egg yolks and salt and set aside.
4. In another pan, put the olive oil, onions and garlic and reheat.
5. Add the minced cod, coriander and olives.
6. Leave to cool, combine the puree with the cod stew, mix and add the egg whites until stiff.
7. Place in a greased baking dish, sprinkle with grated cheese, place in a preheated medium oven and cook until golden brown.

Stuffed peppers with puree and cod

Peppers stuffed with puree and cod – Photo: Shutterstock
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 large green pepper
• 1 large red pepper
• 1 large yellow pepper
• salt to taste
• 1 cube of vegetable broth
• 2 cups of hot water (tea)
• Grated Parmesan for dusting

Filling

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 crushed garlic cloves
• 1 chopped seedless tomato
• 300 g of desalted cod flakes
• 3 large boiled and mashed potatoes
• 1/2 cup coconut milk (tea)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. Cut the peppers in half vertically, remove the filaments and seeds, sprinkle with salt and set aside.
2. For the filling, heat the oil in a pan and sauté the onion and garlic for 3 minutes. Add the tomato, cod and sauté for 4 minutes.
3. Add the potato, coconut milk and mix. Season with salt, pepper and green odor.
4. Divide the filling among the peppers.
5. Sprinkle with Parmesan and put in the refractory.
6. Dissolve the vegetable broth in the hot water and place it carefully on the bottom of the refractory with the peppers.
7. Cover with aluminum foil and place in a medium preheated oven (180°C) for 20 minutes.
8. Remove foil and return to oven for another 10 minutes or until golden brown.
9. Serve immediately.

Traditional Easter cod

Traditional Easter Bacalhau – Photo: Shutterstock
Time:

1h (+24h of soaking)

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 1 kg of cod fillet
• 4 sliced ​​potatoes
• 1 bunch ninja broccoli in bunches
• 1 sliced ​​onion
• salt to taste
• 1 cup of olive oil (tea)
• 2 sliced ​​boiled eggs
• 1/2 cup black olives (tea)
• olive oil for dressing

Method of preparation:

1. Soak the cod in water and leave it in the fridge for 24 hours, changing the water 3 times.
2. Drain and cook in a pot of boiling water for 5 minutes over medium heat. Remove from water and reserve.
3. In the same pan with the cod cooking water, cook the potato, broccoli and onion for 5 minutes. Run and book.
4. In a refractory, mix the loins with the potatoes, broccoli, onion and tomato.
5. Sprinkle with salt and drizzle with olive oil.
6. Cover with aluminum foil and place in a preheated medium oven for 20 minutes.
7. Remove the paper, decorate with the eggs, the olives, drizzle with olive oil and serve.

cod skin

Escondidinho cod – Photo: Shutterstock
Time:

1h15 (+24h soaking)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 700 g of cod in flakes
• 4 tablespoons of olive oil
• 1 diced onion
• 4 ripe tomatoes, peeled and deseeded, diced
• 4 tablespoons of chopped black olives
• Salt and black pepper to taste
• 2 tablespoons of chopped parsley
• 800 g cassava in pieces
• 1 cup cream cheese (cream)
• 1 cup milk (warm)
• 4 tablespoons of grated Parmesan

Method of preparation:

1. Soak the cod for 24 hours in a bowl of water in the refrigerator. Change the water 3 or 4 times. Run and book.
2. Heat the oil in a pan over medium heat and saute the onion for 3 minutes.
3. Add the cod and brown it over low heat for 5 minutes.
4. Add the tomato, the olive and cook for 3 minutes.
5. Season with salt, pepper, parsley and pour into a medium refractory.
6. In a pressure cooker, cook the cassava in salted water for 15 minutes over medium heat, after starting the pressure, or until tender.
7. Let the pressure relieve, drain and pass through the juicer while still hot.
8. Stir in warm milk, season with salt and pepper.
9. Spread the curds on the braised acorns and cover with the puree.
10. Sprinkle with Parmesan and bake in preheated medium oven for 20 minutes to brown.
11. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.