Spanish · Lunch
Manchego Roasted Cod and Vegetables
La Mancha winter dish of roasted red capsicum, tomato, and onion peeled and torn into strips, tossed with shredded salt cod and dressed with olive oil and garlic for a smoky vegetable plate.
$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
18gFat
32gCarbs
8gSugar
4gFiber
1850mgSodium
85mgChol
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Instructions
1
Prep
Heat broiler to high. Drain desalted cod, pat dry, shred into bite-sized flakes. Smash 8 garlic cloves, chop parsley. Toast country bread slices until golden.
2
Char
Place whole red capsicums, tomatoes, and onions directly under broiler on high heat. Broil 12–15 minutes, turning every 3 minutes, until skins blacken and flesh collapses when pressed. Work in batches if your broiler pan is crowded.
3
Rest
Transfer charred vegetables to a covered bowl, rest 5 minutes until steam loosens skins. Peel skins off, deseed capsicums, tear all vegetables into 1cm strips.
4
Build
Combine torn vegetables with cod flakes, smashed garlic, olive oil, sherry vinegar, salt, and pepper in a wide bowl. Toss gently to coat without breaking cod flakes.
5
Plate
Divide dressed salad between two chilled plates, spoon juices around the base of each, scatter parsley across surfaces. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) salt cod
- 400g (14.1 oz) red capsicum
- 400g (14.1 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread