Baked cod with potatoes and tomatoes

Procedure

Blanch in boiling unsalted cod for 10 minutes. Drain and allow it to cool, then remove the skin and all plugs, with care. Preheat the oven to 170 degrees static.

Wash, Peel and cut the potatoes into thick slices less than half a centimeter; Peel the tomatoes and remove the seeds and the vegetation water and cut them into small pieces and thinly slice the onion. Grease a baking dish with a little oil and put a layer of potatoes, slightly overlapping the edges and salt, but with caution because the cod often remains very savoury.

Therefore always pay attention to how much salt you add during preparation. Sprinkle with pepper. Arrange potatoes half of cod, baste it with a little oil, Sprinkle over half the onion and half of tomato and some basil leaves. Add salt very little.

Make another layer of potatoes, then cod, a little oil, Onion, tomato and Basil. Drizzle with the remaining oil, pepper and salt very little. Bake for an hour and serve warm, garnished with a few leaves of Basil.

MATCHING: our choice falls on a Orvieto classico superiore, the "Louis and Jeanne", of the Barberani company of Orvieto, the Grechetto, Trebbiano, Procanico e Chardonnay its vineyards. It is a very pleasant wine, well structured with hints of tropical fruit.