A Portuguese specialty of golden cod topped with tomato sauce and mustard mayonnaise, then baked au gratin and decorated with mashed potatoes, black olives, egg, and parsley.
After thoroughly desalting the cod, dip it first in the milk, then in the flour.
Brown the cod in the oil with the garlic.
Place the cod in a baking dish and cook it in the oven for 10 minutes.
10 minThinly slice the onions.
Sauté the onions in the oil with the garlic, add the tomatoes and tomato pulp, then season with salt, pepper, paprika, and bay leaf.
Pour the tomato sauce over the cod.
436 kcal
32 g
42 g
19 g
63% RI
16% RI
7% RI
27% RI
65% RI
71% RI
44% RI
107% RI
33% RI
26% RI
62% RI
10% RI
84% RI
6% RI
72% RI
50% RI
40% RI
14/14 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Prepare the mustard mayonnaise according to the accompanying sub-recipe.
Cover the cod with mustard mayonnaise using a piping bag.
Gratinate in a hot oven until nicely browned.
Prepare mashed potatoes for the garnish.
Decorate with the mashed potatoes, tomatoes, black olives, sieved hard-boiled egg, and chopped parsley.
Whisk the egg yolks with the mustard, vinegar, and a little oil until smooth and creamy.
