Gratinated cod is an easy and tasty fish-based second course.
The cod fillets, with their tender and boneless flesh, are ideal for getting children to eat fish. Moreover, the crunchy breading of the gratin makes this dish truly inviting.
The peculiarity of my gratinated cod is the use of crumbled taralli instead of breadcrumbs. This allows for a crunchier and more flavorful breading; furthermore, you can also recycle taralli that may not be optimal because they are a bit stale, so it’s also a good anti-waste recipe.
To make the gratin part tastier, I added olives, capers, and sun-dried tomatoes, so all that remains is for you to try this flavorful second course, also suitable for the summer season.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 258.40 (Kcal)
- Carbohydrates 13.57 (g) of which sugars 0.36 (g)
- Proteins 27.76 (g)
- Fat 10.77 (g) of which saturated 1.77 (g)of which unsaturated 1.98 (g)
- Fibers 1.09 (g)
- Sodium 393.04 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the gratinated cod
- 4 fillets cod (about 5.3 oz each)
- 70 g taralli
- 1 clove garlic
- 40 g black olives (pitted)
- 20 g salted capers
- 1 bunch parsley
- 30 g sun-dried tomatoes in oil
- to taste extra virgin olive oil
Tools
- 1 Food Processor
Preparation of gratinated cod
Preparing gratinated cod is very simple.
Place the cod fillets in a baking dish lightly greased with a drizzle of extra virgin olive oil.
Desalt the salted capers by soaking them in a bit of cold water. Drain the sun-dried tomatoes well from their oil and wash and dry the parsley
In the food processor glass, place the taralli, olives, well-desalted capers, drained and dried, the garlic clove, parsley, and sun-dried tomatoes. Start the food processor and chop everything not too finely. Do not add salt because the ingredients are already salty.
Distribute the mixture you just made over the cod fillets, pressing lightly with your hands.
Place the cod fillets in the oven at 356°F for 10 minutes, then turn on the grill at 392°F and let the gratin brown for about 5 minutes.
Serve the gratinated cod piping hot.
