Portuguese · intermediate
Portuguese Cornbread Crusted Cod With Garlic Greens
Flaky cod fillets topped with a fragrant, olive-oil-rubbed cornbread crumble, baked over garlic-sautéed spinach and sweet onions.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat your oven to 200°C (400°F). Lightly grease a medium baking dish with 1 tablespoon of olive oil.
- 02
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.
- 03
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.
- 04
Pat the cod fillets dry with paper towels, sprinkle with salt, and place them on top of the bed of spinach.
- 05
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.
- 06
Bake for 15 to 18 minutes until the cornbread topping is golden brown and crispy and the cod flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Broa Crust Layering
Packing seasoned breadcrumbs over dense white fish insulates the fish during baking, keeping it moist while creating a crunch.
Notes from the kitchen
- 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.