Desalt the cod, keeping it at least 24 hours in cold water, changing the water three times. Remove chops and remove the thorns.
Finely slice the onion and sliced garlic clove. Brown in an ovenproof dish with a little olive oil. When the onion is transparent are placed over the backs of cod and are left to fire slow during 5 minutes.
We then opened on cod eggs and put the source in the oven, average temperature during 4 or 5 minutes, until they are set clearly.
Garnish with a bit of chopped parsley.
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