Oven-Baked Cod with Potatoes

Oven-baked cod with potatoes is a comforting dish, typical of Italian cuisine. It is important to remember that, for this recipe, the cod must be soaked and desalted before cooking. Here is the recipe:

Ingredients

• 600 g of already soaked and desalted cod
• 800 g of potatoes
• 1 onion
• 2 cloves of garlic
• 150 ml of tomato puree
• Black olives, pitted to taste
• Salted capers, rinsed to taste
• Extra virgin olive oil to taste
• Chopped parsley to taste
• Pepper to taste
• Salt to taste (if necessary, after trying the cod)

Preparation

1. Preheat the oven to 180 °C.
2. Peel the potatoes and slice them into slices about a half-centimeter thick.
3. Thinly slice the onion and crush the garlic cloves.
4. In a pan, fry the onion and garlic in a drizzle of oil until they become translucent.
5. Add the tomato puree, a pinch of salt (be careful not to overdo it), pepper, and cook for a few minutes until a sauce is obtained.
6. In the meantime, grease a baking dish with a little oil and arrange a first layer of potatoes. Season with a little oil, pepper, and capers.
7. Place the cut cod pieces on top and distribute the sautéed mix with the tomato puree, olives, and another bit of capers.
8. Cover with the remaining potatoes, season again with oil and pepper, and if desired, another handful of chopped parsley.
9. Bake the cod with the potatoes for about 40 minutes or until the potatoes are golden and crisp.
10. Remove from the oven when cooked and let it rest a few minutes before serving.

Curiosity

Cod (stockfish) is a historical preparation that dates back to times when the need to preserve fresh fish led to the invention of techniques such as drying and salting. This dish of humble origins has turned into a real delicacy, present in various versions in many Italian regions, especially during fasting periods like Lent.

Recommended wine: A flavorful dish like oven-baked cod with potatoes pairs well with a structured white wine, such as a Verdicchio dei Castelli di Jesi or a Soave Classico, whose acidity balances the richness of the dish.