Home » Baked cod with potatoes

Baked cod with potatoes

by Ada Parisi
14813 views 5 min read
Baccalà al cartoccio con patate

Baked cod with potatoes, mushrooms & black olives. Soft, Saber, all white pulp, the cod is an extremely versatile protagonist in the kitchen, as well as the sword fish. In short, you have understood that I really like. This time I leave you a delicious recipe and also light enough: cod cooked in the oven with potatoes, mushrooms & black olives, the whole thing in foil. Please also read my article on DIFFERENCES BETWEEN COD’ AND FISH AND STOCCO how to cook.

The cod in foil is prepared very easily in three quick steps and you can serve this dish to your guests (or to yourself, which is better) directly in cartoccio. I bake it aside from potatoes (so they are crisp) and mushrooms (so they lose the vegetation water) and then I compose the foil with fish, the olives and herbs and finish in the oven.

If you like red sauces, you can also put a few pieces of tomato, but strictly no seeds and water to prevent the formation of that soup that hatred in Canon. Is’ a very light dish (I eat it too who are dieting) and savory, and good in all seasons. Obviously I remind you of a rare look at all my RECIPES WITH COD’, such as VIDEO RECIPE of COD’ WITH TOMATO SAUCE. Have a good day!

Baccalà al cartoccio con patate

COD 'baked with potatoes, MUSHROOMS AND OLIVE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kilogram of soaked baccalà (divided into 4 portions)
800 grams of potatoes
500 grams of mushrooms (those who prefer)
3 cloves garlic
parsley, lemon thyme, Marjoram, Rosemary etc as required
salt and pepper, to taste
20 black olives
extra virgin olive oil, to taste

Procedure

baccalaalcartoccio

Baked cod with potatoes, mushrooms & black olives

Preheat the oven to 180 degrees static. Wash potatoes, Peel them and cut them into thin slices. Cook in a pan with olive oil and salt until it forms a golden crust. In another pan brown the cloves of garlic and the chilli, then add the mushrooms and sauté over high heat for 2-3 minutes. Finely chop herbs.

Wet the parchment paper and squeeze it well (so you can do more easily the foils), place in the center of each foil a piece of cod, season with salt, pepper, topped with a drizzle of extra virgin olive oil and sprinkle with the chopped herbs.

Complete the dish by adding a few potatoes and mushrooms and a few black olives to each card. Close the foil and bake for 15-20 minutes. Serve the fish in foil still closed and Bon Appetit!

MATCHING: From Khanna Alessi, comes this white wine: "Ficiligno" is a blend of grapes Ickes and Viognier. It takes its name from a local stone of the mountains of Santa Cristina Gela, in the province of Palermo. It is a wine with notes of flowers with persistent hints of tropical fruit, good acidity and medium bodied. Great to match with seafood dishes such as this recipe, between the savory taste of cod and the sweetness of the potatoes.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

4 comments

Antoinette October 23, 2016 - 20:29

Hi Ada,
i think I've become a stalker :) I tried the cod on the card, I say did a little variation inspired other recipes that mentions so I did wither in a pan of tomatoes with olives and capers (the family does not like mushrooms) which I then inserted into foil with potatoes fried crispy so that among other things I had never gotten! The cod I slightly seared in the pan of tomatoes and then I fired (Luckily, at last I had a mishap) There was the time in the oven to cook the pasta I creamed in the sauce I baked tomatoes and olives where capers and a few pieces of cod that I had left for the purpose!! a true goodness! Even the little he appreciated! Thanks.

Reply
Ada Parisi October 24, 2016 - 11:32

You're my favorite stalker. I love the cod and I am looking into a couple of recipes… I'm so glad you enjoyed your little codfish, It seems a miracle! A dear greeting, ADA

Reply
Rosy March 7, 2016 - 13:53

The cod like a lot to me, in all ways.
How's the diet? I can't seem….. SIC!
You have my sympathy, a hug.
Rosy

Reply
Ada Parisi March 7, 2016 - 14:03

Hi Rosy Darling… EH I mean, one day I eat well the next day no… traveling, eating out for work and having a blog as you know is a tragedy! But the cod at least is light! A big hug, ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More