Now that we are already in lent already begins to be time of preparing a rich cod. There are many ways to prepare it, with both tomato and chickpeas, as with garlic muslin, like the vizcaina, but today we are going to make it one of the easiest ways, alhorno with potatoes. Ingredients for the cod baked with potatoes: 400 g of cod. 2 medium-sized onions. 2 small potatoes.

1 jar of tomato sauce. 3 garlic. Parsley, oil and bread crumbs. Peel and cut the potatoes and onions in slices of about 5 mm thickness. Asimosmo, cut the cod into squares no larger than 5 x 5 cm. drizzle of oil a baking tray.

Placing, in interleaved manner, the slices of potato and onion to coat the entire shelf. This will be a bed of onion and potato. Pour the tomato sauce over the slices evenly. We put over the pieces of cod, with skin side down. We irrigate each piece of cod with a little oil. We do a sheepfold in the following way. Peel the garlic and crush them in a mortar along with the parsley, finely chopped. Add bread crumbs and a few drops of oil to make a dough. We put a teaspoon of this mass on top of each piece of cod, trying to repartila, so that it covers the entire piece. We precalentamos the oven to 240 C and place tray of cod, until the Paste on top of the pieces are crispy, but not burnt. In our recipe book will find, in addition to the recipe for Baked cod, other delicious recipes like the macaroni au gratin, or chicken fillets. Original author and source of the article