Italian Baccala Arracanato Christmas Cod

with Sage Gnocchi

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Instructions

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1 Prep cod

Preheat the oven to 200°C/180°C fan. Place the cod fillets into an oiled roasting dish. Pat the cod surface dry with kitchen paper. Season with salt and pepper. Set aside.

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2 Prep toppings

Halve the cherry tomatoes. Peel and crush the garlic. Roughly chop the walnuts. Chop the fresh parsley. In a bowl, combine the panko bread crumbs, garlic, walnuts, chopped parsley, olives and capers with the raisins and pine nuts.

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3 Bake

Pour the bread crumb mixture over the cod fillets. Top with the halved cherry tomatoes. Drizzle, generously, with olive oil. Bake in the oven for 30-35 min or until the cod is cooked through and the top is golden. If the dish starts to brown too quickly, cover loosely with a piece of foil.

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4 Fry gnocchi

Once almost ready to serve, heat a pan over a medium-low heat with the butter and sage leaves. Once the butter has melted, add the gnocchi and cook them in the sage butter for 3-4 min until browned.

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5 Serve

Serve the Baccala Arracanato with the sage gnocchi.

Tips for fussy eaters

Separate some of the fish and make Parmesan-crusted fish fingers instead. Serve with buttered gnocchi.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Traditionally, Baccala Arracanato consists of baked salt cod cooked in a tomato sauce with dried fruits and nuts.

Cooking Time: 40 min

Cals 792 · Prot 43 · Carbs 70.4 · Fat 37.8

Ingredients

Number of people

Fish bake

Cod fillet 350.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Cherry tomatoes 250.00 Grams
Garlic cloves 2.00 Pieces
Walnuts 30.00 Grams
Fresh parsley 15.00 Grams
Panko bread crumbs 20.00 Grams
Pitted kalamata olives 40.00 Grams
Capers 20.00 Grams
Golden raisins 30.00 Grams
Pine nuts 20.00 Grams
Olive oil 3.00 Tbsp

Gnocchi

Salted butter 50.00 Grams
Fresh sage 15.00 Grams
Gnocchi 300.00 Grams

Traditionally, Baccala Arracanato consists of baked salt cod cooked in a tomato sauce with dried fruits and nuts.

Cooking Time: 40 min

Cals 792 · Prot 43 · Carbs 70.4 · Fat 37.8

Instructions

photo

1 Prep cod

Preheat the oven to 200°C/180°C fan. Place the cod fillets into an oiled roasting dish. Pat the cod surface dry with kitchen paper. Season with salt and pepper. Set aside.

photo

2 Prep toppings

Halve the cherry tomatoes. Peel and crush the garlic. Roughly chop the walnuts. Chop the fresh parsley. In a bowl, combine the panko bread crumbs, garlic, walnuts, chopped parsley, olives and capers with the raisins and pine nuts.

photo

3 Bake

Pour the bread crumb mixture over the cod fillets. Top with the halved cherry tomatoes. Drizzle, generously, with olive oil. Bake in the oven for 30-35 min or until the cod is cooked through and the top is golden. If the dish starts to brown too quickly, cover loosely with a piece of foil.

photo

4 Fry gnocchi

Once almost ready to serve, heat a pan over a medium-low heat with the butter and sage leaves. Once the butter has melted, add the gnocchi and cook them in the sage butter for 3-4 min until browned.

photo

5 Serve

Serve the Baccala Arracanato with the sage gnocchi.

Tips for fussy eaters

Separate some of the fish and make Parmesan-crusted fish fingers instead. Serve with buttered gnocchi.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Ingredients

Number of people

Fish bake

Cod fillet 350.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Cherry tomatoes 250.00 Grams
Garlic cloves 2.00 Pieces
Walnuts 30.00 Grams
Fresh parsley 15.00 Grams
Panko bread crumbs 20.00 Grams
Pitted kalamata olives 40.00 Grams
Capers 20.00 Grams
Golden raisins 30.00 Grams
Pine nuts 20.00 Grams
Olive oil 3.00 Tbsp

Gnocchi

Salted butter 50.00 Grams
Fresh sage 15.00 Grams
Gnocchi 300.00 Grams
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