Salted cod fillets with vegetables in the oven

SALTED COD FILLETS WITH VEGETABLES IN THE OVEN

Ingredients

1 kg of salted cod fillet (boneless)

The leaves of a celery plant

1/2 bunch parsley

4 medium potatoes

5 medium carrots

4 large onions

6 cloves garlic

5 small zucchini

Salt and pepper to taste

The juice of 2 medium lemons

180 g of olive oil

Instructions

Buy the cod 2 days before the date you intent to make this dish.

Cut the cod in medium pieces.

Put those pieces in a pot with plenty of water to remove the excessive salt. 

Change the water three times each day.

Every time you change the water, put plenty of fresh clean water in the pot.

Use a deep pan with dimensions 31CH41CH6 centimeters.

Put the pieces of cod in the pan one next to the other.

Smear all the pieces lightly with oil.

Clean the celery leaves, the parsley, the carrots and the potatoes.

Wash the celery leaves well and cut them in small pieces in a bowl.

Rinse the parsley and cut it into the bowl with the celery.

Scour carrots, rinse them and then cut them into small slices in the bowl with the herbs.

Peel the potatoes, rinse them and dice them. Put them in the bowl with the veg.

Pour some olive oil into the bowl with the vegetables and with your hand mix them well.

Rinse the zucchini, remove their ends and cut each one of them into slices one centimeter thick.

Peel the onions, rinse them and cut each one into 10 pieces.

Peel the cloves of garlic.

Put the onion pieces, the garlic and the zucchini pieces into the veg. bowl.

Pour in the bowl a little more oil and with your hands mix again. 

Put the vegetables into the pan between the pieces of cod.

Sprinkle with the remaining oil.

Add salt and pepper.

Pour in the pan 1 cup of water.

Cover the pan with nonstick cooking paper and place it on the first rack from the bottom of the oven.

Bake at 250 C degrees for one hour.

Uncover the food and look if it has enough fluids to be cooked avoiding burning.

Pour the lemon juice over the vegetables.

Leave the pan uncovered in the oven to be cooked on top.

Once the vegetables are tender and light brown in color, turn off the oven.

Immediately remove the food the pan from the oven, so as not to dry.