Preparation

On a platter, arrange the potatoes as scales, making layers of cod, peppers, tomatoes and onions, randomly, until the ingredients run out.

Decorate with the olives and some chili.

Drizzle with extra virgin olive oil and bake for 30 minutes at 180º.

After roasting, sprinkle the green scent and compose the assembly with the eggs.

Serve with salad and white rice. Enjoy your food!

Ingredients

  • 1kg of cod desalted in medium pieces
  • 500g of rolled potatoes
  • 3 medium onion units
  • 3 units of bell pepper (preferably of various colors)
  • 5 units of skinless tomatoes cut into slices
  • 110g of black olives
  • 4 units of boiled eggs cut in half
  • Green scent to taste
  • 1 bunch of thyme
  • Olive oil