A light, quick main course perfect for baking. This cod au gratin with potatoes and cherry tomatoes is a tasty, light, and complete dinner idea, ready in less than half an hour.
Wash and peel the potatoes, then slice them thinly (better if with a mandoline, so they cook more evenly). Wash the cherry tomatoes and cut them in half.
In a large 35 cm baking dish, arrange the potato slices on the bottom, add the cherry tomatoes and the cod fillets, slightly spaced apart.
Drizzle with a little extra virgin olive oil, add a pinch of salt and a sprinkle of herbs to taste. Finish with a generous handful of breadcrumbs to create the gratin on top.
Bake in a preheated static oven at 200°C for about 20-25 minutes, or until the potatoes are tender and the surface is golden.
Once out of the oven, garnish with a few fresh mint leaves for a fragrant and refreshing touch.
35 cm baking dish
Set of dishes
Great to serve even at room temperature, perfect for buffets or summer dinners.
You can enrich it with black olives or capers for a more Mediterranean touch.
Italia, Toscana
| Energy (kcal) | 44.55 |
| Carbohydrates (g) | 5.18 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 0.29 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 5.18 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.03 |
