Baked breaded cod with potatoes and cherry tomatoes is a nutritious and delicious main dish with a side, which will give this type of fish a different and certainly good twist.

The cod fillets are enriched with a soft and fragrant breading, while a side dish made with potatoes, cherry tomatoes, and a touch of fresh onion makes the perfect accompaniment.

We usually find pre-breaded and frozen fish fillets at the supermarket, but preparing them at home is really simple and certainly much more economical.

We can choose the scents we prefer, and it’s a great way to use up any excess sandwich bread, perhaps a bit hardened, that we all find unused in the pantry.

The result will be a dish suitable for the whole family with a very inviting appearance and smell, try it, and you won’t leave anymore!

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian

755.03 Kcal

calories per serving

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Energy 755.03 (Kcal)
Carbohydrates 77.35 (g) of which sugars 13.10 (g)
Proteins 71.67 (g)
Fat 18.61 (g) of which saturated 3.11 (g)of which unsaturated 2.39 (g)
Fibers 8.28 (g)
Sodium 1,175.76 (mg)

Indicative values for a portion of 780 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

1.5 lbs cod (filleted and butterflied)
3.5 oz bread (sandwich)
1.1 lbs potatoes
7 oz cherry tomatoes (or Piccadilly)
0.7 oz onion (fresh)
to taste parsley
to taste rosemary
to taste oregano
to taste fine salt
1 tbsp Grana Padano cheese, grated
to taste extra virgin olive oil

Tools

Blender
Pot
Baking Sheet (oven)

Steps

To prepare the baked breaded cod with potatoes and cherry tomatoes, place the slices of sandwich bread in a preheated oven at 320°F for 10 minutes.
They should dry out a bit, but they don’t need to take on color.
If we have already hardened bread, we can skip this step.
Wash and peel the potatoes, cut them into chunks, and boil them in lightly salted water. Cook for 10 minutes.
Rinse the cherry tomatoes, cut them into pieces after removing the seeds.
In the blender cup, combine the slices of sandwich bread, 1 tablespoon of grated Grana Padano, fine salt, oregano, rosemary, a few parsley sprigs and a couple of tablespoons of oil.
Blend until you get a soft breading.
Cover a baking sheet with parchment paper, place the drained potatoes, thinly sliced fresh onion, and cherry tomatoes on it.
Season with salt, oregano, and rosemary, then drizzle with a little oil and turn over.
Wash the cod fillets and place them on the parchment paper with the skin side down.
Gently pat the fish with absorbent paper and then cover with the breading, pressing lightly to make it adhere.
Add a drizzle of oil on the surface and bake at 390°F, static oven, on the middle/low rack.
After about 10 minutes, lower the temperature to 355°F, and if the breading tends to color too much, cover the fish with parchment paper and foil.
Cook for a total of half an hour.
Serve hot, sprinkling the fish with a few drops of lemon.
The baked breaded cod with potatoes and cherry tomatoes is now ready.