Gratinated Cod and Potato Bake is a dish that tells the story of a home-style cuisine made of simple gestures and authentic flavours, capable of bringing together tradition and pleasure in every bite. A complete and satisfying recipe, perfect to serve when you’re craving something hearty yet well balanced—ideal both for a relaxed Sunday lunch and for a convivial dinner with friends.
Cod is the star of this dish: a valuable source of high-quality protein, naturally low in fat and rich in minerals such as phosphorus and potassium. Paired with potatoes, which provide structure and softness, and enriched with green olives, tomatoes and aromatic herbs, it creates a harmonious balance of Mediterranean flavours that makes this dish comforting and delicious.
The final gratin, scented with oregano, parsley and extra virgin olive oil, adds a pleasant crunchy note that completes the dish, transforming simple ingredients into a preparation full of character. A recipe that celebrates home cooking, made of layers, aromas and togetherness.
Gratinated Cod and Potato Bake
7.6g carbohydrates per 100g
Ingredients for 6 servings
- 1 kg potatoes, peeled
- 1 kg soaked salt cod
- 270 g canned peeled tomatoes
- 100 g breadcrumbs**
- 80 g pitted green olives*
- extra virgin olive oil
- oregano
- parsley
- chilli pepper
- salt and peppe
- **Ingredienti specifici per celiaci
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Slice the peeled potatoes thinly using a mandoline and blanch them in boiling salted water for a few minutes. Drain and set aside to cool slightly.
- Blanch the cod in a pot of hot water for 5 minutes, then drain it, remove the skin and check carefully for any bones.
- Finely chop the parsley and mix it with the breadcrumbs, oregano, chilli pepper and extra virgin olive oil, until you obtain a moist and fragrant mixture.
- Grease a baking dish with a drizzle of oil and sprinkle the base with the aromatic breadcrumbs. Create a layer of potatoes and cover it with pieces of cod; sprinkle with chopped olives, small pieces of peeled tomatoes, a little more breadcrumb mixture and a drizzle of oil. Repeat the layers until all ingredients are used.
- Finish with a final layer of potatoes topped with breadcrumbs and drizzle with extra virgin olive oil. Bake in a preheated fan oven at 180°C for about 30 minutes, or until golden.
