Start by cutting the onion, zucchini, pepper, garlic and tomato in julienne strips. Then, sauté and reserve them for later.
Peel the potatoes, cut them into slices of approximately half a centimeter in thickness and fry them properly. Then, place the potatoes in a casserole dish. Spread the cooked vegetables over the potatoes.
Next, place the cod fillets (spine removed) skin-side down. Sprinkle them with parsley and top with a healthy stream of extra-virgin olive oil. Finally, depending on the thickness of the fillets, bake for about 15 minutes at 180⁰ C (350⁰ F).
Ingredients (5-6 servings)
- 1 kg. (2.2 lbs.) fresh or desalted cod
- 1 kg. (2.2 lbs.) potatoes
- 1 onion
- 1 tomato
- 1 zucchini
- 1 green pepper
- 5 garlic cloves
- Hojiblanca extra-virgin olive oil
- Salt and chopped parsley
NOTE: This recipe is perfect for any kind of fish (rosada, seabream, sea bass, etc.) but the thickness of the fish must be taken into account to adjust for the cooking time.
Recommended extra virgin olive oil: Oleoestepa Hojiblanca. We recommend this EVOO because it floods the dish with its aroma and works perfectly in the oven.
