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!
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
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.