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Cod au Gratin

Pane-Bistecca

Cod is wonderful for gratinating, because it keeps its shape, has firm meat and is simply good!!!! Cod au gratin is quite simple and again, as with many of my recipes, you can let your imagination run wild.

Did you know? Cod meat is sold fresh, frozen, salted, or dried. Its liver is used to make cod liver oil or preserved in jars or cans. Eggs are also marketed fresh, smoked, or canned. Cod is a traditional ingredient in fish and chips, the unofficial national dish of the United Kingdom, and is also used in fish sticks. In Portugal and Brazil in particular, it is sold as stockfish under the name bacalhau. In Spain, “cortezas de bacalao,” strips of cod skin deep-fried and lightly salted in sunflower oil, are popular as a snack. (from Wikipedia)

Prep time

15 min

Cooking time

45 min

Portions

Total time

1 h

Ingredients

800 g Cod Fillets
100 g Spring Onion, chopped
3 Garlic cloves, chopped
Zest of 1 Lemon
80 g Butter
Salt and Pepper
1 Lemon

Instructions

Step 1

Place the fish fillets in a greased gratin dish and sprinkle with a little pepper. Mix the spring onions, garlic, lemon zest and butter and season well. Put this mixture on the fish fillets.

Step 2

Bake in the oven 30 minutes at 180 C degrees. Cut the lemon into quarters and put it on the fish in the last 5 minutes of baking.

Step 3

Cook the potatoes beforehand and fry them during the over-baking. Arrange on plates and top with a lemon wedge. I served my quick Sauce Hollandaise with it.