Fish and tomatoes are inseparable from Italian cuisine. And, surprisingly, so does cod from the far north. Of course, the simple and quickly prepared dish tastes just as good with other types of fish that have a firm fillet.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course
Cuisine Italian, with seafood
Servings 4servings
Calories 654.6kcal
Ingredients
Vegetables
2bulbsfennel
approx. 10cherry tomatoes
salt
olive oilextra virgin
approx. 20 olivesTaggiasca
Fish
4slicescod fillet approx. 200 g each
500gbreadcrumbs
100gparmesan cheese grated
olive oil
salt
Instructions
Preheat the oven to 170°C (fan oven). Wash the fennel and cherry tomatoes. Cut the fennel into slices, removing the hard stalk. Spread the fennel slices and tomatoes on an oiled baking tray, season with salt and a little olive oil. Bake for about 20 minutes or until the fennel is soft. After 15 minutes of cooking, add the Taggiasca olives.
Meanwhile, fry the cod slices in an oiled pan for a few minutes on each side. Season with salt and remove from the pan. Wipe the pan dry if necessary. Now toast the breadcrumbs with a pinch of salt and a little oil until golden brown. While still hot, place in a bowl, add the grated Parmesan and stir quickly so that the ingredients mix well. Roll the cod in the breadcrumbs.
Remove the vegetables from the oven. Increase the temperature to 180°C (fan oven). Put some oil in a casserole dish and pour in the cod with the remaining breadcrumbs. Cook the fish in the oven for 5 minutes until au gratin. Be careful not to let the breadcrumbs get too dark.
Notes
Serve the cod with the oven vegetables. If you are very hungry, you can also cook rice with it. You don't like fennel? You can replace it with mild, sweet onions (Tropea or similar). The preparation is the same.