Baked cod with potatoes
Baked cod with potatoes is a tasty and tasty second course, perfect for a thousand occasions, although the most popular occasions are certainly the Christmas holidays. There is no Christmas Eve dinner without baked cod with potatoes or without fried cod with tomato!
In reality, despite being a traditional dish, baked cod with potatoes is a cheap dish, as both cod and potatoes have a very low cost, so it is a valid alternative to eat with taste, saving a little bit, if you decide to prepare a lunch or dinner based on fish.
Well, now let's move on to the recipe and see together how to prepare this delicious second course!
Ingredients
1 kg cod3-4 medium sized potatoes Extra virgin olive oil to taste1 onion1 carrot1 stick of celery6-7 cherry tomatoes1 sprig Parsley choppedsalt and pepper to tasteWater to taste2-3 tablespoons grated pecorino romano
Preparation
Preparing the cod in the oven with potatoes is not very difficult, only that you will have to leave in time for its preparation, as the cod, once bought, must be desalted and for this operation it takes a few days. To desalt the cod, you will have to put it in fresh water and change the latter at least a couple of times a day. This operation can last 2-3 days or even more, a lot depends on the size of the cod and how much it has been salted. Once desalted, the cod is ready to be cooked. So take a pan (which can go both on the flame and in the oven) and prepare the cooking juices. Put a drizzle of oil, the thinly sliced onion, a sprig of parsley, the cherry tomatoes cut in half and the carrot and celery into small pieces. Arrange the pieces of cod in the pan, obviously leaving space for the potatoes. Peel the potatoes and cut them into wedges, rinse them under cold water, dry them and put them in the pan together with the cod. Salt and pepper the potatoes, without exaggerating (you will adjust the salt at the end). Put on low heat for 10-15 minutes, so that the cod releases its liquids. In any case, always make sure that there is enough liquid at the bottom of the pan for cooking. If not, add a little water to prevent it from burning. Once this is done, sprinkle the cod and potatoes with grated Roman pecorino and bake in a hot oven at 200° for about 10-15 minutes for gratin (always make sure there is water on the bottom). When a golden crust begins to form on the cod and potatoes, the dish is ready. Taste the cooking liquid to adjust the salt and pepper.
Serve your baked cod with potatoes hot... and enjoy your meal!
Baked cod with potatoes is a tasty and tasty second course, perfect for a thousand occasions, although the most popular occasions are certainly the Christmas holidays. There is no Christmas Eve dinner without baked cod with potatoes or without fried cod with tomato!
In reality, despite being a traditional dish, baked cod with potatoes is a cheap dish, as both cod and potatoes have a very low cost, so it is a valid alternative to eat with taste, saving a little bit, if you decide to prepare a lunch or dinner based on fish.
Well, now let's move on to the recipe and see together how to prepare this delicious second course!
Ingredients
1 kg cod
3-4 medium sized potatoes
Extra virgin olive oil to taste
1 onion
1 carrot
1 stick of celery
6-7 cherry tomatoes
1 sprig Parsley chopped
salt and pepper to taste
Water to taste
2-3 tablespoons grated pecorino romano
Preparation
Preparing the cod in the oven with potatoes is not very difficult, only that you will have to leave in time for its preparation, as the cod, once bought, must be desalted and for this operation it takes a few days. To desalt the cod, you will have to put it in fresh water and change the latter at least a couple of times a day. This operation can last 2-3 days or even more, a lot depends on the size of the cod and how much it has been salted. Once desalted, the cod is ready to be cooked. So take a pan (which can go both on the flame and in the oven) and prepare the cooking juices. Put a drizzle of oil, the thinly sliced onion, a sprig of parsley, the cherry tomatoes cut in half and the carrot and celery into small pieces. Arrange the pieces of cod in the pan, obviously leaving space for the potatoes. Peel the potatoes and cut them into wedges, rinse them under cold water, dry them and put them in the pan together with the cod. Salt and pepper the potatoes, without exaggerating (you will adjust the salt at the end). Put on low heat for 10-15 minutes, so that the cod releases its liquids. In any case, always make sure that there is enough liquid at the bottom of the pan for cooking. If not, add a little water to prevent it from burning. Once this is done, sprinkle the cod and potatoes with grated Roman pecorino and bake in a hot oven at 200° for about 10-15 minutes for gratin (always make sure there is water on the bottom). When a golden crust begins to form on the cod and potatoes, the dish is ready. Taste the cooking liquid to adjust the salt and pepper.
Serve your baked cod with potatoes hot... and enjoy your meal!
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