Ingredients 4 cod loins ready to cook 6 to 8 ripe tomatoes (about 700 g of tomatoes) 1 dl of olive oil 4 cloves of garlic 2 tablespoons of Quintal dos Açores pepper paste 1 sprig of fresh parsley 1 egg, flour and breadcrumbs (enough) to bread the codfish loins Half lemon juice A teaspoon of wine vinegar Sweet potatoes and lettuce Preparation Allow the cod loins to thaw in the refrigerator overnight; When cooking, dry the cod loins well with a cloth. Season lightly with a few lemon drops; Heat oil or olive oil in a frying pan (about 160º – 170º); Pass the cod loins through flour, egg and, finally, grated bread; Place the loins to fry and do not forget to turn them on all sides so that they cook and brown evenly; In total this process should take about 5 minutes, long enough for the cod to be golden and cooked inside without being too dry; Make the spicy tomato season. Pour the oil, the sliced garlic and the finely chopped onion into a pan or a deep frying pan; Let the onion and garlic start to “pop” and reduce the heat slightly so that it does not burn; Let it brown for about 2 minutes and then add the peeled and undone tomatoes. Season with salt; Add the Quintal dos Açores pepper paste. (2 tablespoons, but add this amount slowly and making sure the sauce is not too spicy; Allow this tomato season to rest/mature long enought. At the end add a small spoon of vinegar to refresh and add acidity; Cut baked potatoes or yams into thick slices, fry them and then season with fine salt; Serve breaded cod with plenty of tomato sauce, along with the baked potato or yam and lettuce salad; Refresh everything with fresh chopped parsley.
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