Bacalhau Assado — Baked Cod Loin in Olive Oil
Thick cod loins are soaked and desalted here over two full days. We bake them slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry. This is served with roasted baby potatoes and rosemary, steamed broccoli, halved boiled eggs and a few black olives. Bread is served on the side. The olive oil on the plate is part of the dish and the bread is there so none of it is wasted.
- Price
- €19.50
- Portion
- a thick cod loin of about 200 g with potatoes, broccoli, egg and olives, a complete main course of roughly 550 g.
- Ingredients
- house-desalted salt cod loin, extra virgin olive oil, onion, garlic, bay leaf; roasted baby potatoes with rosemary, steamed broccoli, boiled free-range eggs, black olives; wheat bread alongside.
- Allergens
- fish (cod), egg; the bread contains gluten. The plate itself is gluten-free and dairy-free.