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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Lenten Cod Casserole


This is a traditional Lenten dish, packed with spinach, artichokes, potatoes, raisins, pine nuts... and topped with a special omelet!


Ingredients

for 4 people
  • 4 cod loin fillets (desalted).
  • 5 spring onions.
  • 6 spring garlic bulbs.
  • 5 or 6 artichokes.
  • 1/2 kg fresh spinach.
  • 5 potatoes.
  • a handful of currants.
  • a handful of pine nuts.
  • flour.
  • salt.
  • extra virgin olive oil.

for the picada:

  • 1 small slice of fried bread.
  • 25 toasted almonds.

for the omelet:

  • 4 whole eggs.
  • 100cc milk.
  • 50g flour.
  • chopped parsley leaves.
  • salt.
  • extra virgin olive oil.

Preparation

Dust the cod fillets with flour, fry them, and set them aside...
Peel the artichokes, cut them into quarters, dust with flour, and fry in the same oil you used for the cod (don't cook them too long, they'll finish cooking in the sauce)...
In the same oil from cooking the cod, adding more if needed, sauté the onions, cut in half or into quarters depending on their size...
Once they're soft and golden, add the torn potatoes...
After 6 or 7 minutes, add the spring garlic cut into pieces and the clean, blanched, and chopped spinach. Stir with a wooden spoon, and when everything starts to sizzle...
Let it cook for 2 minutes, then add the raisins and pine nuts and cover everything with water...
Cook over low heat with the pot covered, giving it a shake now and then.
After 15 minutes, when the potatoes are tender, stir in the picada dissolved in a bit of the cooking liquid, add the artichokes and cod fillets, and cook everything together for another 10 minutes...
To make the omelet, mix all the ingredients together and cook it like any flat omelet — cook one side first, then flip and cook the other...
Cut it into four pieces and serve it right on top of the casserole...
Bring it to the table nice and hot...

Enjoy!

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