Cod with vegetable topping
3 servings
15 minutes
Cod with vegetable topping is a refined dish of Portuguese cuisine that combines tender cod fillet with the spicy heat of jalapeño and chili. The roots of this recipe trace back to Portugal's coastal regions where fish has always played a central role in cooking. Fried in olive oil with Himalayan salt, the cod develops a light crispy crust and is then topped with a creamy layer of mayonnaise and aromatic vegetable topping. The contrast of textures—juicy fillet and spicy filling—makes the dish truly special. The flavor harmoniously blends the tenderness of the fish with spicy notes and a hint of acidity. Perfect for a special dinner, it can be served with white wine or fresh vegetables. Simple to prepare yet elegant in presentation, it is sure to impress guests.
1
Chop the jalapeño finely.
- Canned (pickled) jalapenos: 15 g
2
Do the same with chili.
- Pickled chili peppers: 15 g
3
Heat olive oil with a pinch of coarse salt in a pan.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
4
Lay out the cod fillet.
- Cod fillet: 400 g
5
After 2 minutes, flip it and reduce the heat.
6
Salt with Himalayan salt and cover with a splash guard lid.
- Pink Himalayan salt: to taste
7
Flip after 3-4 minutes.
8
Reduce the fire to a minimum.
9
After 2-3 minutes, transfer to a plate and spread with mayonnaise.
- Mayonnaise: 2 tablespoons
10
Season with black pepper.
- Ground black pepper: to taste
11
Sprinkle with vegetable topping on top and serve.
