Main courses
Main courses
Baked cod and potatoes with seasoned breadcrumbs
Cod and potatoes baked with a mollicata of bread, garlic and parsley: fish and its side dish cooked in the same tray.
From Nonna Adele’s kitchen
- Cooking
- About 40 minutes
Temperatures: 180 °C
LET’S GET COOKING
Method
Blend the stale bread, garlic, parsley and salt to make enough seasoned crumbs to cover the tray.
Peel and wash the potatoes, then cut into small, even pieces. Check the fillets and remove any bones.
Arrange the potatoes and cod in a 24 × 24 cm baking dish. Pour in the water and oil and scatter over the mollicata.
Bake in an oven preheated to 180 °C for about 40 minutes. Check that the potatoes are tender and the fish reaches 63 °C at the centre, or that its flesh is no longer translucent and flakes easily with a fork.
If the fish is ready before the potatoes, transfer it to a plate and keep it covered while the potatoes finish cooking. Serve hot.
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