Codfish Toasts

Makes: 8 toasts • Time: 15 minutes

In this simple but delicious showcase of the canned codfish from the Portugal Box, George Mendes creates appetizer toasts using just a few ingredients. Feel free to replace the codfish with another variety—the codfish recipe works well with just about any type of canned fish.

Codfish Toasts
© The Frynamic Duo


  • Olivais do Sul extra-virgin olive oil
  • 8 slices of baguette
  • One 2.4 oz. can Briosa Gourmet codfish in olive oil
  • Hands on Earth sea salt and lemon
  • Parlsey, chopped, for garnish
  • Paladin piri piri hot sauce


1. Preheat the oven to 375°F.

2. Drizzle the olive oil over the baguette slices, then toast in the oven for 7 minutes.

3. Distribute the codfish onto each slice of bread. To serve, sprinkle with the sea salt, add a few drops of piri piri sauce, and garnish with chopped parsley.


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George Mendes is the curator of the Portugal Box. He is the chef-owner of Lupolo and the Michelin-rated Aldea, both in New York City, and the author of the cookbook My Portugal.

George Mendes

  • SS

    I didn’t get a jar of finishing salt in my box. Was I missing an item or does that only come in some boxes? I’m new to this box subscription.

    • Try The World

      Hey SS! We send out different versions of our boxes to subscribers. None the less, they have all the same value. We do include recipes for your items in the Culture Guide and the this Magazine too! If you ever need help, you can email us at