Bacalhau à minha moda (pode ser com filetes de Pescada)

Demolhar o bacalhau como habitualmente, escaldar as postas, durante meio minuto, em água a ferver e logo a seguir, pô-las em água fria, para poder tirar, facilmente, as peles e as espinhas.
Compôr, uma ou mais postas num formato regular e aqui poderá congelá-las porque ao tirá-las do congelador, poderá seguir, imediatamente, com a receita, sem elas perderem o formato.
Molhar cada uma, em farinha, ovo batido e pão ralado.
Pôr no fundo de um pirex ou travessa de ir ao forno, 3 cebolas grandes (1 por posta) em meias luas finas e dentes de alho picados (2 por posta). Poderá, se quiser, colocar alguns quadradinhos de bacon.
Colocar o bacalhau em cima das cebolas e regar com bastante azeite (que cubra a cebola).
No caso de serem filetes de pescada, levará um pouco menos de azeite e, neste caso, temperar com sal a gosto.
Colocar a assar em forno médio (30 a 50minutos), entretanto, dê uma fritura às batatas, em óleo bem quente. As batatas só entrarão (+ ou -) a 10minutos do fim , não esquecendo de as regar com um pouco do molho do assado, para tomarem gosto.

Se estiver com muita pressa, frite previamente a cebola com os alhos, com uma parte do azeite e assim, demorará menos tempo no forno o que, também, contribuirá para poupar na electricidade ou no gás ;)
(clicar na imagem para ampliar)

SIX RECIPES IN ONE

This next recipe you can do it with any type of clams, shrimps, fish fillets, pork (sliced or in small pieces), chicken or turkey (sliced or small pieces).

After choosing above the main ingredient, you need (for 2 or 3 people) :

4/6 garlic cloves peeled and cut ( any manner or crushed)
4/6 tablespoons of olive oil
2 tablespoons of margarine or butter
Chopped fresh or frozen cilantro (I like a hand full,you can put less)
Coarse sea salt
Ground pepper
Half or one Lemon juice

First, spread some salt and pepper over the fillets of pork(or whatever you choose).
Fry for 1 or 2 minutes the garlic+olive oil+butter+cilantro, then add the fish or the meat into the skillet and fry it till it's done , stirring occasionally; pork, chicken and turkey(medium-high heat) need more time than fish(do not stir fish- cook first one side and then turn it and cook the other side) (medium-low heat).

Turn off the heat and spread lemon juice over the meat.
You can also add some fresh cilantro leaves.

MARINADE FOR (chicken,turkey,fish ) FILLETS

If you want a different and delicious taste, submerge your fillets ( before cooking) into a marinade for 3 or 6 hours and put them into a covered container in a cool place.

Marinade for 5 or 6 thin and small fillets ( chicken, turkey, pork or fish ) Mix together :

1 cup of milk
1 tablespoon of sea salt
1/4 tablespoon of ground black pepper
4/5 garlic cloves pealed and sliced
1/2 tablespoon of ground nutmeg( if you can, buy the nutmeg seed and grate it yourself, the flavor is better)
1 lemon juice
2 bay leaves (cut each one into 2 or 3 pieces)

After taking the fillets out of the marinade, you can fry them with some olive oil and butter or even better :

First coat both sides of the fillets with flour, then with beaten eggs and then use bread crumbs and with your hand stick them well to your fillets.
At this stage they can be frozen, preferably wrapped individually to use some days later.

They must fry (floating) in vegetable oil (medium heat) till both sides are golden brown.You can see previous post "Frying in vegetable oil".
If they are frozen, fry them immediately after taking them out of the freezer.

Fish fillets can be coated this way or coated only with flour and beaten eggs .
(This way they can't be frozen)