Christmas bacalao with citrus
Although the Christmas dinner usually includes different stews, salads, and main dishes like turkey or pork loin, the Christmas bacalao is a must. This time, we prepare the fish in a different way, as the bacalao is bathed in a citrus sauce and served on a bed of baby potatoes. Are you ready to try this Christmas bacalao with citrus?Did you know? Bacalao is a white fish that can be consumed fresh or salted. Additionally, this ingredient is rich in omega-3, vitamin D, and potassium, among other nutrients.#OlideNutrioli #idealforcooking #Olinspire
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 tablespoons Oli de Nutrioli® olive oil, for the sauce
- 2 tablespoons Oli de Nutrioli® olive oil, to cook the potatoes
- 1/3 cups grapefruit juice
- 1/3 cups lime juice
- 1/3 cups mandarin orange juice
- 1/3 cups orange juice
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/3 cups white wine
- 1 teaspoon rosemary
- salt
- pepper
- 2 cups new potatoes, half, precooked
- rosemary, for the potatoes
- citrus, in half moons
- 1.5 kilos cod, desalted
- rosemary, for garnish
Preparation
1h
45 mins
Low
- For the sauce, place Oli® Olive Oil in a skillet over medium heat, add the citrus juices, and mix.Add brown sugar, honey, and white wine; season with rosemary, salt, and pepper. Cook until it thickens slightly. Set aside.
- Heat Oli® Olive Oil in another skillet over medium heat. Add the potatoes and season with salt, pepper, and rosemary. Add the citrus, cook for 15 minutes, and remove from the skillet.Place the previous preparation in a greased baking dish. Place the bacalao on top and drizzle with the citrus sauce.
- Bake the fish at 180 °C for 15 minutes or until tender.
- Place a bed of potatoes on a platter, add the baked citrus, and place the bacalao on top, then drizzle with the sauce and garnish with rosemary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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