Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
The expression “à lagareiro” refers to olive oil and the world of oil mills, giving name to generous and aromatic preparations.
In cod, the method highlights thick fillets, smashed potatoes, and roasted garlic.
It is a straightforward recipe, where the quality of the olive oil and the doneness of the cod make all the difference.
Ingredients
- 4 fillets of salted cod
- 800 g of small potatoes
- 6 cloves of sliced garlic
- 120 ml of olive oil
- Sprigs of rosemary or bay leaf
- Coarse salt for the potatoes
- Black pepper
Preparation method
- Cook the potatoes with their skin until soft and give each one a light smash.
- Arrange the cod and potatoes in a baking dish.
- Spread garlic, herbs, pepper, and drizzle everything with olive oil.
- Bake in a hot oven until the cod flakes and the potatoes brown.
- During baking, drizzle one or two times with the olive oil from the baking dish.
- Serve with the flavored olive oil on top.
Tips from Empório Portugal
- Very thin fillets dry out easily.
- Do not skimp on the olive oil: it is a central part of the recipe.
- Smashed potatoes should crack, not turn into puree.
Possible substitutions in Brazil
- Brazilian baby potatoes work very well.
- Rosemary can replace bay leaf, although it changes the aroma.
Pairing
Full-bodied Portuguese white or light red. Content intended for those over 18 years old. Drink in moderation.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Send it to the Empório Portugal community. The received recipes undergo analysis before any publication.
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