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How to Make Cod with Leek, Potatoes, and Parma
Another suggestion of baked cod for you to make at home.
Let's learn how to make it!
Prep Time
40
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings:
6
Calories:
348
kcal
Author:
Natália Palmegiano - Cook'n Enjoy
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.