A classic combination. Its great minerality and unctuousness on tasting perfectly complements the texture and soft character of the codfish, enhancing the whole experience. Its acidity balances the richness of the dish and the bitterness of the sprouts, creating a harmony of flavours.

Try it. All you need to do is follow the recipe.

Ingredients

(serves 4 people)

Codfish:

4 cod fillets

2 sliced onions

Olive oil to taste

250 g yellow cornbread

1 clove of garlic

Sprouts:

1 bunch of arranged sprouts

Salt, olive oil and 2 chopped garlic cloves

Cauliflower puree:

1 large cauliflower

1 litre of milk

Salt, pepper to taste

Preparation

Place the onion slices on a baking tray and the cod fillets on top. Drizzle with plenty of olive oil. Remove the crusts from the bread and put the crumbs in a food processor, along with the garlic and a drizzle of olive oil. Grind until the crumb is moist. Place on top of the cod, pressing down, and bake in the oven for around 20-25 minutes at 180ºC.

For the cauliflower purée, cut into florets and boil in milk seasoned with salt and pepper until very tender. Place the cauliflower in a food processor and reserve some of the cooking milk. Blend well, adjust seasoning and add a little of the cooking liquid if necessary.

Boil the sprouts in salted water. Drain well and chop lightly. Put a drizzle of olive oil and the chopped garlic in a frying pan. Add the sprouts and sauté.

Serve the mash with some sprouts and the cod on top. Drizzle with the codfish oil.

Enjoy!