This baked cod with baked potatoes and piquillo peppers is a light and flavoursome delight. Topped with a crispy gratin, this dish is perfect for a special, well-balanced meal.
Ingredients:
- 400 g of desalted and crumbled codfish
- 4 medium potatoes
- 1 large onion
- 4 cloves of garlic
- 8 piquillo peppers
- 50 g breadcrumbs
- 50 g panko (optional for the gratin)
- 50 ml extra virgin olive oil
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Elaboration:
- Prepare the baked potatoesPeel the potatoes and cut them into thin slices. Cut the onion into julienne strips. In a frying pan, sauté both in olive oil until the potatoes are golden but not fully cooked. Add salt and pepper to taste. Remove and set aside.
- Sauté the codIn the same frying pan, add 3 more tablespoons of oil and lightly fry the cod (until it whitens). Remove and set aside
- Stir-fry the piquillo peppers and the garlic: In the same frying pan, put the peppers and the sliced garlic and fry them briefly over a high heat.
- Mounting the fountain:
- First layerPlace the baked potatoes as a base in an ovenproof dish. On top, place half of the sautéed cod and half of the piquillo peppers and garlic.
- Second layerMake another layer on top of it in the same way.
- Gratin:
- Sprinkle the breadcrumbs mixed with the panko over the peppers and cod. This will give a crunchy touch to the dish.
- Pour a drizzle of oil over the top and grill at 200°C for about 10 minutes, or until the surface is golden brown.
- Final decorationRemove from the oven and sprinkle with chopped fresh parsley before serving.
Calories and nutritional data (per approximate serving):
- Calories: 480 kcal
- Proteins: 40 g
- Fats: 18 g
- Carbohydrates: 40 g
Suggestions for presentation:
- Serve the cod au gratin directly on the platter or on individual plates, making sure that each serving includes a layer of potatoes, cod, peppers and the crispy au gratin. Garnish with fresh parsley for added colour and freshness.
Additional advice:
- If you prefer a lighter option, you can omit the gratin and simply bake the cod with the potatoes and peppers.
- Adding a pinch of chilli to the piquillo peppers during cooking will add an interesting spicy touch.
Processing time:
- Preparation: 20 minutes
- Cooking: 20 minutes
- Total: 40 minutes
This cod with potatoes and piquillo peppers is a real treat! Go ahead and try this recipe and share in the comments how it turned out for you - we'd love to hear about your experience!
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