👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F). Boil the baby potatoes and carrots until just tender, about 15-20 minutes. Drain and set aside.

   💡 Proffstips: Boiling the vegetables first ensures they are tender when baked.
2. 2

   While the vegetables cook, prepare the cornbread topping. In a bowl, combine the crumbled broa, minced garlic, chopped parsley, sweet paprika, 2 tbsp of olive oil, salt, and pepper. Mix well until it forms a crumbly paste.

   💡 Proffstips: Ensure the broa is well crumbled for an even topping.
3. 3

   Pat the salt cod fillets dry with paper towels. Place them in a lightly oiled baking dish. Arrange the boiled potatoes and carrots around the cod. Add the onion wedges to the dish.

   💡 Proffstips: Drying the cod helps the topping adhere better.
4. 4

   Drizzle the vegetables and cod with the remaining 2 tbsp of olive oil and season with salt and pepper.

   💡 Proffstips: Don't over-salt the cod as it is already salted.
5. 5

   Evenly spread the broa mixture over the salt cod fillets, pressing gently to form a crust.

   💡 Proffstips: Press the topping firmly but gently to ensure it sticks to the cod.
6. 6

   Bake for 20-25 minutes, or until the cornbread crust is golden brown and crispy, and the cod is cooked through and flakes easily.

   💡 Proffstips: Keep an eye on the crust to prevent it from burning.
7. 7

   Serve hot, with the roasted vegetables on the side. This dish pairs well with a simple green salad.

   💡 Proffstips: Let the dish rest for a few minutes before serving.