Marinated cod salad with extra virgin olive oil

Marinated Cod Salad with Extra Virgin Olive Oil

Preparation

1. We start by slicing the cod very thinly.
2. Place it on a tray in layers alternating with extra virgin olive oil. Finally, cover well with Corona de Baena olive oil and let it rest for 24 hours.
3. Cut the tomatoes in half and grate them. Then pass them through a strainer to remove excess water, keeping only the pulp.
4. Add a classic vinaigrette of extra virgin olive oil, salt and vinegar to the grated tomato.
5. Finely chop the garlic clove and start plating.
6. Take the cod out about 10 minutes before plating. Using a round mold, place layers of cod while draining off the excess olive oil.
7. When you have a layer about 4 cm thick, add the grated tomato and sprinkle some of the chopped garlic on top.
8. Finish by drizzling a little Corona de Baena extra virgin olive oil and adding some parsley.

Enjoy! If you liked it, leave your comment.