Codfish with Crust and Green Rice

Cook the codfish loins in a pot with water, adding thyme, bay leaf, and one mashed garlic clove.

After boiling, cook the codfish for 10 minutes.

Prepare the green paste: sauté the spinach leaves in olive oil with onion, seasoning with salt and black pepper until the leaves wilt.

Transfer the sautéed spinach to a blender and blend until you get a smooth and finely pureed paste.

Prepare the crust: mix Parmesan cheese, crushed Brazil nuts (in a food processor), and thyme in a bowl, adding olive oil to bind the ingredients. Season with black pepper and a little salt.

Preheat the oven. Lightly grease a baking dish with olive oil and arrange the cooked codfish loins.

Drizzle the codfish with a little olive oil and cover each loin, pressing gently, with the prepared nut crust mixture.

Bake the codfish in the oven for about 20 minutes, or until the crust is golden brown.

Prepare the rice in the same pan used to sauté the spinach, taking advantage of the remaining flavors.

Sauté the rice in a drizzle of olive oil, add seasonings (salt and pepper), and the spinach paste.

Use the water in which the codfish was cooked to cook the rice, adding it gradually.

Cover the rice pan and cook over low heat until done. Stir lightly before serving.

Serve the codfish with the golden crust and the creamy green rice.