Cod tomatoes
Instructions
Remove the cod skin, remove the plugs, have it apart, clean it and dry it.
Clean the peppers, cut them in half, remove the seeds and reduce it into strips; cut the potatoes into very thin slices.
Fry the chopped onions with three tablespoons of oil, then add the peppers, sprinkle the pretzels, pepateli and let stand for 10 minutes.
Peel the tomatoes by gravy (to do better this immerse them for a few minutes in boiling water); cut them in half, give them the seeds and chop coarsely.
Take a baking dish terracotta rub thoroughly, take on a bed of tomatoes, lay on top of the potatoes, sprinkle with a pinch of garlic and parsley together (half of what you have available), add salt and pepper, cover with peppers and their cooking and lay the pieces of cod.
Cut the two wheels salad tomatoes, put them on cod, coating it completely.
Add salt and pepper, add a pinch of oregano and remaining chopped garlic and parsley, sprinkled with a drizzle of olive oil and sprinkle with breadcrumbs.
Passed in the oven for 30 minutes, at moderate heat.
Ingredients and dosing for 4 persons
- 800 g of cod soaked
- 2 sweet yellow peppers
- 3 potatoes
- 1 cipollina
- Olive oil
- Salt
- Pepper
- 500 g of sauce tomatoes
- 1 clove of garlic
- 1 sprig of parsley
- 2 salad tomatoes
- 1 pinch of oregano
- Breadcrumbs