How to Make Cod with Leek, Potatoes, and Parma
PrintAnother suggestion of baked cod for you to make at home.Let's learn how to make it!
Servings 6
Calories 348kcal
Equipment
- Stove
- Oven
Ingredients
COD
- 3 units Norwegian Gadus morhua Cod Loins after desalting
- Olive Oil drizzle
- 3/4 cup of Panko Bread Crumbs 1.6 oz (45 g)
- Chopped Rosemary to taste
- Chopped Parsley to taste
- Salt a pinch
- Black Pepper a pinch
- 1 and 1/2 tbsp of Butter 1.06 oz (30 g)
SAUTÉED
- 3 tbsp of Olive Oil 1.3 fl oz (39 mL)
- 10.6 oz of Baby Potatoes pre-cooked 300 g
- 2 units of Leek sliced
- Salt to taste
- Black Pepper to taste
- 1.1 oz of Parma Ham chopped (30g)
- Star Anise to taste
- Olive Oil for drizzling
Instructions
COD
- Take the desalted cod and cut it in half, removing the central spine of the cod.
- Mix the panko breadcrumbs with rosemary, parsley, salt, black pepper, and melted butter.
SAUTÉED
- Cook the baby potatoes in boiling salted water for 15 minutes.
- In a pan, add olive oil and the well-dried potatoes.
- Let it brown on all sides, about 5 minutes.
- Add the leek and season with salt and black pepper, then turn off the heat (do not leave for more than 1 minute).
ASSEMBLY
- Brush a baking dish with olive oil.
- Place the entire sautéed mixture, leaving the baby potatoes in one corner.
- Dry the cod loins with a paper towel and place them skin side down.
- Carefully place the breadcrumb mixture on top of each loin, pressing with your fingertips.
- Add the Parma ham and star anise.
- Drizzle olive oil over the loins.
- Preheat the oven to 320°F (160ºC) and bake for about 35 minutes.
Notes
-Validity: immediate consumption
