This Baked Cod with Milk recipe is perfect for me! To occasionally break away from the usual pan recipes, here’s an oven-baked option. I buy cod already soaked and desalted from my trusted fishmonger. A very simple and quick recipe because, like many of you, I work, and my preparations need to be practical and not require too much time.
More cod recipes by clicking the links below
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz desalted cod
- 2 potatoes
- 3.5 oz onions
- 2 anchovies in oil
- 7 oz milk
- 5 tbsp Parmigiano Reggiano DOP (grated)
- 2.7 tbsp extra virgin olive oil
- oz flour (to coat the cod)
Tools
- Food scale
- Tweezers
- Cutting board
- Pan
- Paper towels
- Baking dish
Steps
Pour half the oil into a pan and lightly brown the thinly sliced onion over low heat. Add the deboned anchovies and let them melt for 5 minutes, then turn off the heat. Wash the cod and cut it into pieces. Use tweezers to remove any large bones from the center of the fillet. Pat the cod pieces dry with paper towels and coat them in flour. Grease the baking dish with the remaining oil, place the sliced potatoes and the flour-dusted cod pieces with the skin side down.
Pour the milk all around and distribute the onion with its cooking base on top. Add the grated Parmigiano on top and bake in a preheated oven at 375-390 degrees Fahrenheit for 45 minutes until a delicious crust forms.
