Chop the garlic and brown it in a pan in extra-virgin olive oil. Add the cod fillets and cook over low heat, covered, until golden brown.
Cod with sweet potato and olives
- 4 cod fillets
- 4 cloves of garlic
- 1 chive
- 2 tomatoes
- 1 carrot
- 1 small green bell pepper
- 2 sweet potatoes
- A splash of Borges extra-virgin olive oil
- Salt and pepper
- 1 tablespoon Borges white vinegar
- Borges black slides olives
Step by step
Meanwhile, roast the sweet potatoes in the oven for about 45 minutes at 180 ºC. Blend them in a food processor with olive oil, a splash of white wine vinegar, and salt and pepper until you get a thick paste. If it is too thick, you can add a splash of milk or vegetable milk to taste.
To assemble the dish, start with a bed of sweet potato purée, place a cod fillet on top and garnish with a few olives.