Traditionally eaten at Easter, cod or salt cod (known as bacalhau) is extremely popular in Brazil and stems from the South American country’s Portuguese culinary heritage. This recipe is a modern interpretation, using fresh cod fillets combined with the tropical flavours of mango and pineapple and the subtle heat of green chilli and Maille Dijon Originale mustard.
Preparation time: 20 minutes, plus marinating time
Cooking time: 40 minutes
2 tbsp Maille Dijon Originale
Finely grated zest and juice of 2 limes and 1 lemon
3 tbsp Maille extra virgin olive oil
4 150g thick cod fillets
4 medium sweet potatoes, scrubbed and cut into wedges
For the salsa:
1 medium ripe mango, finely chopped
100g fresh pineapple, chopped
1 small red onion, finely chopped
¼ cucumber, finely chopped
½-1 green chilli, deseeded and thinly sliced (to taste)
1 tbsp chopped fresh coriander or mint
Few drops of lime juice, lemon juice or vinegar
1 tsp Maille Dijon Originale
Salt and freshly ground mixed black pepper
Mixed salad leaves, to serve
1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
2 Mix together the mustard, lime or lemon zest and juice and 2 tbsp olive oil in an ovenproof dish. Add the cod fillets, season with black pepper and turn over to coat. Cover and leave to marinate for 30 minutes.
3 Meanwhile, toss the sweet potato wedges in the remaining olive oil and arrange in a roasting pan. Roast for 30 minutes, turning over halfway through.
4 While they are cooking, mix together the mango, pineapple, red onion, cucumber, chilli and coriander or mint. Add a few drops of lime juice, lemon juice or vinegar and the mustard, stirring to mix. Season.
5 Place the cod fillets in the oven on the shelf above the sweet potatoes. Roast for a further 15 minutes, until the fish and sweet potatoes are cooked (the fish should be opaque and should flake easily).
6 Serve the cod with the sweet potato wedges and salsa, accompanied by a few mixed salad leaves.
Cook’s tip: Another time, use salmon fillets instead of cod.