Slow-Baked Cod with Olive Oil & Potato
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
A meeting of Portuguese bacalhau tradition and Italian simplicity – flaky cod confit-style over silky potatoes.
Ingredients
- 2 cod fillets (200g each)
- 4 medium potatoes, thinly sliced
- 1 onion, thinly sliced
- 4 garlic cloves, sliced
- 150ml extra-virgin olive oil
- Fresh parsley, salt, white pepper
Method
- 1
Preheat oven to 150°C. Layer potatoes, onion, and garlic in a baking dish. Season well.
- 2
Lay cod fillets on top. Pour olive oil generously over everything.
- 3
Bake uncovered 40–45 minutes until potatoes are completely tender.
- 4
Scatter with fresh parsley. Serve directly from the dish.
Phase 3: Weeks 2–6 (Building back)
What you can eat now
By week two you can begin rebuilding your diet more normally. Introduce tender proteins, soft pasta and rice, and cooked vegetables. Still avoid anything crunchy, chewy, or sticky.
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