Since I was little, Friday in my family was the day we ate fish. Then, as years passed, it was no longer so. Remembering those lunches, today Friday, I prepared baked gratin cod, one of the dishes I most preferred when I was little. Cod, like stockfish, was considered a poor fish, undervalued and cheap. Today prices have tripled, but it remains a dish I make very often. It can be prepared in many ways, but baking is certainly the fastest.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Gratin Cod
- 1.1 lbs desalted cod
- 2.1 cups potatoes
- 1.5 cups cherry tomatoes
- 2 anchovies in oil
- 1 clove garlic
- 0.7 oz capers
- to taste oregano
- to taste parsley
- to taste extra virgin olive oil
Tools for Baked Gratin Cod
- Baking Dish
- Knife
Steps for Baked Gratin Cod
If you buy salted cod, it must be soaked in cold water for 3 days, changing the water morning and evening to prepare this recipe. If you buy the already desalted one, just rinse it.
Peel the potatoes and slice them with a mandolin, then soak them in water. In a pan, add finely chopped onion with the garlic clove, capers, oregano, and anchovies.
Let it lightly fry, add cherry tomatoes cut in half or quarters. Adjust the salt and deglaze with a little wine, let it cook for a few minutes.
Take a few spoonfuls of sauce and set aside. Now drain the potatoes, dry them, and add them to the pan with the tomatoes. Lightly salt and cook for a few minutes, stirring gently.
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Place the cod fillets on top of the layer of potatoes and tomatoes, and sprinkle with the reserved sauce. Cover the baking dish with foil and bake at 356°F for 20 minutes. After 20 minutes, remove the cover and continue cooking. Serve hot, but I must say it is also good cold.
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