Drive away with green broad beans and ricotta
356 recipes
Baked cod with Salento potatoes
ingredients
servings
4
Salted codfish
1 unit
Potatoes
600 grams
Extra virgin olive oil
to taste
Garlic
1 wedge
Onion
1 half
Cherry tomatoes
15 unit
Parsley
1 sprig
Salt
to taste
Pepper
to taste
Grated pecorino
50 grams
Breadcrumbs
to taste
second courses from Italy - Puglia
Baked cod with Salento potatoes
Baked cod with Salento potatoes
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Baked cod with potatoes is a tasty and really tasty second course, a complete and unique dish. Rich in simple ingredients that make the cod even more delicious ... it is a course appreciated by everyone, young and old!
preparation
step 1
Desalinate the cod in cold water for at least 48 hours by changing the water three times a day.
step 2
When it is ready to be cooked, peel the cod and remove the fishbone, then cut it into pieces.
step 3
Peel the potatoes, rinse them and slice them into slices about 1/2 cm thick.
step 4
Grease a baking dish with about 4 tablespoons of extra virgin olive oil, then lay the potato slices in a single layer.
step 5
Put the pieces of cod on top of the potato layer and the tomatoes washed and cut in half.
step 6
Season them with a generous round of oil. Spread other sliced potatoes around the fish fillets.
step 7
At this point, make a coarse mince of parsley, garlic and onion.
step 8
Spread part of the aromatic mixture over the cod fillets.
step 9
Add the minced garlic, parsley, onion and two nice handfuls of breadcrumbs and grated pecorino cheese and mix to mix the ingredients well.
step 10
Spread the aromatic breadcrumbs evenly over the potatoes and cod.
step 11
Season again with a generous round of oil, add a pinch of salt (in consideration of the fact that the cod, although soaked, will be on average savory) and pepper.
step 12
Add the water flush and bake the oven dish at 180 ° C for about 40 minutes or until cooked and au gratin. Serve hot.
