5 ways to prepare cod in the oven for Easter

Preparing food for two or four people is very easy! Now to make a good dish that you enter the whole family can become a real nightmare! After all, you have to please everyone and invest in generous parts that will all make satisfied. To do this, bet on the recipes cod in the oven They can be your salvation!

In this way, it is possible to make large quantities of food in a short time and very easily! Desalta your cod and invest in the various forms of cod in the oven to fill the table on this Easter! Just look:

Cod cake

Time: 40 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 cups of boiled potatoes and squeezes
• 3 tablespoons of butter
• 1 cup of sour cream
• 1 cup of corn starch
• 1 tablespoon of yeast powder
• 1 tablespoon of salt
• Burro fat

Filling:

• 1 chopped onion
• 2 chopped tomatoes
• 1 chopped green pepper
• 1 chopped black olive cup (tea)
• 3 cups of desalted cod, cooked and grated
• Salt and chopped smell to taste

Preparation:

1. In a bowl, mix the potato, the butter, the eggs, the sour cream, the corn starch, the yeast and the salt until they have been homogenized.
2. Pour half in a refractory annoying medium and distribute the mixed filling ingredients.
3. Cover with the dough and cook remaining, preheated, for 25 minutes or up to cooking and brown.
4. Let it heat and serve.

Cod

Preparation time: 1h (+12h soaked)

Performance: 10 portions

Difficulty level: easy

Ingredients:

• 1 kg of cod
• 1 kg of potatoes
• 1 Baixa of Sour Cream (200g)
• 1 small glass of coconut milk (200 ml)
• 2 eggs (separated eggs and yolks)
• Salt, olive oil and chopped green olives to taste
• 2 chopped onions
• 3 chopped garlic cloves
• Parmigiano grated to sprinkle

Preparation:

1. Dip the cod during the night, drain the water and cook with water.
2. Damn and, in cod water, place the potatoes.
3. If cooked, squeeze and add the cream, coconut milk, yolks and salt and set aside.
4. In another pan, put the olive oil, onions and garlic and sauté.
5. Add the grated cod, coriander and olives.
6. Leave to cool, add the puree with the braised cod, mix and add the whites in the snow.
7. Put in a greased pyrex with olive oil, sprinkle with grated cheese, cook on average, preheat and cook until golden brown.

Peperons stuffed with puree and cod

Time: 1h

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 green pepper green pepper
• 1 large chilli pepper
• 1 large yellow pepper
• Gets up to taste
• 1 cube of vegetable broth
• 2 cups of hot water
• Parmigiano grated to sprinkle

Filling:

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 Accardati garlic cloves
• 1 chopped seeds without chopped tomatoes
• 300 g of unwanted chip chip
• 3 cooked and wrinkled potatoes
• 1/2 cup of coconut milk
• Salt, black pepper and chopped green smell to taste

Preparation:

1. Cut the peppers halfway vertically, remove the filaments and seeds, sprinkle with salt and set aside.
2. For the filling, in a pan, heat the olive oil and brown the onion and garlic for 3 minutes. Add the tomatoes, cod and reduced for 4 minutes.
3. Add potatoes, coconut milk and mix. Season with salt, pepper and green smell.
4. Divide the filling between peppers.
5. Sprinkle with Parmesan and refractory.
6. Dissolve the vegetable broth in hot water and carefully put on the bottom of the refractory with peppers.
7. Cover with aluminum sheet and cook in the middle (180 ° C), preheated for 20 minutes.
8. Remove the aluminum sheet and go back to the oven for another 10 minutes or until golden brown.
9. Serve later.

Traditional Easter Cod

Time: 1h (+24h soaked)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 kg of cod lovy
• 4 sliced ​​potatoes
• 1 pack of ninja broccoli in bouquet
• 1 onion in slices
• Gets up to taste
• 1 cup of olive oil
• 2 boiled sliced ​​eggs
• 1/2 cup of black olives
• Olive oil

Preparation:

1. Buy the cod in water and leave for 24 hours in the refrigerator, changing water 3 times.
2. Drain and cook in a hot water pan for 5 minutes over medium heat. Remove from the water and set aside.
3. In the same pan with cooking water, cook the potato, the broccoli and the onion for 5 minutes. Drain and set aside.
4. In a refractory, the loins with potatoes, broccoli, onion and tomatoes interspers.
5. Sprinkle with salt and season with olive oil.
6. Cover with aluminum sheet and cook, preheated, for 20 minutes.
7. Remove the paper, garnish with eggs, olives, season with olive oil and serve.

COD hidden

Time: 1h15 (+24h soaked)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 700 g of cod in chips
• 4 tablespoons of olive oil
• 1 diced onion
• 4 Matural tomatoes without leather and cubes seeds
• 4 tablespoons of chopped black olives
• Salt and black pepper to taste
• 2 tablespoons of chopped parsley
• 800 g of cassoca in pieces
• 1 cup of creamy curd
• 1 cup of hot milk
• 4 tablespoons of grated Parmesan

Preparation:

1. Dip the cod for 24 hours inside a bowl with water in the refrigerator. Change water 3 or 4 times. Drain and set aside.
2. Heat the olive oil in a pan over medium heat and brown the onion for 3 minutes.
3. Add the cod and brown over low heat for 5 minutes.
4. Add the tomato, olive and cook for 3 minutes.
5. Season with salt, pepper, parsley and pour into an average refractory.
6. In a pressure cooker, cook the cassava in salted water for 15 minutes over medium heat, after starting the pressure or even softening.
7. Let the pressure come out, drain and still through the narrow.
8. Mix the hot milk, season with salt and pepper.
9. Distribute the Cagliata on the agitation in acorns and cover with the puree.
10. Sprinkle with Parmesan and cook, preheated, for 20 minutes to gratify.
11. Serve later.

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.