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OVEN BAKED COD FILLET WITH POTATOES, OLIVES AND CHERRY TOMATOES



This is one of my favourite recipes to represent our traditional cooking. Whenever travelling around the mountain or near the beach, you will always find cod fillet, or a similar fish, crusted with breadcrumbs and baked in the oven with fresh vegetables like potato or tomato! It's a great dish to take you through each season accompanied with a glass of white wine.

Serves 2.


INGREDIENTS:

  • 2 Cod fillets

  • 3 - 4 medium potatoes, peeled and sliced

  • 1 - 2 tablespoons of black olives

  • 100g cherry tomatoes

  • 30g bread crumbs

  • 100ml white wine

  • 1 small garlic clove, chopped

  • Extra virgin olive oil

  • Parsley, chopped

  • Salt and black pepper

Preheat the oven to 180°C / 356°F fan. 

Drizzle an oven tray with the olive oil, then cover with the potatoes.


Place the cod, garlic, parsley, tomatoes, olives, breadcrumbs and salt on top of the potatoes, then drizzle with 4 tablespoons of olive oil.


Using your hands, delicately turn the fish amongst the other ingredients, keeping the potatoes still but allowing the oil to drip down onto them. When the ingredients are well mixed, rearrange them so the fish is in the centre of the tray and the other ingredients are evenly distributed on the tray, all on top of the potatoes.


Pour over a generous amount of olive oil, splash with the white wine and add a generous crack of pepper. Cover the tray with a sheet of baking paper.


Place the tray in the oven and cook for 30 - 40 minutes, until the potatoes are soft. Remove the baking paper and continue to cook for another 10 - 20 minutes, until everything is golden.





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