cod fillets with potatoes in the oven
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Recipe-Ingrediants
Today we're having fish. A light and very tasty dish with fennel that complements it perfectly. I remember in the past, when my kids stubbornly refused to eat fish, they would gladly eat this dish. Maybe it's because it's light? Maybe it's because the fennel tricks them? Maybe it's because we mashed the potatoes with the fork into the fresh tomato, and they ended up eating the fish as well? Who knows! They're just kids! Let's take a look at a simple, yet so tasty dish!
Our ingredients:
4 cod fillets, cut into pieces
8 potatoes, cut into large cubes
2 large onions, sliced
2 garlic cloves
3 ripe tomatoes,
grated ½ bunch fennel
salt - pepper - olive oil - oregano
1 glass of vegetable
Olive oil
Salt and pepper
Directions
In a saucepan, saute the onion lightly over low heat, add the garlic and tomato, and season with salt and pepper. Let it simmer for a while and take it off the heat. Add the fennel and mix well. In an oven dish, pour the potatoes, the sauce, and a little boiling water, and cover with foil. Bake in the oven at 180 degrees Celsius for about 45 minutes. Then add the cod and let it cook for another 30-40 minutes.
• This dish is meant to be "light", which is why the tomato flavor with fennel stands out. If you want, you can saute the potatoes before baking them.
• If you like this recipe, then I'm sure you'll like the cod plaki as well.
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