Baked Atlantic Cod

Ingredients

• 600 g Atlantic cod fillet (ready to cook, with skin)
• Salt
• black pepper (freshly ground)
• Lemon juice
• butter (for greasing the pans)
• 1 stalk leeks
• 1 tbsp Vegetable oil
• 200 g Cherry tomatoes
• 400 g waxy potatoes
• 2 tbsp freshly chopped parsley
• 1 tsp freshly chopped thyme
• 2 tbsp breadcrumbs
• 80 g finely chopped hazelnuts
• olive oil

Instructions

1. 1.

   Wash the fish, pat dry, cut into 8 equal pieces, season with salt and pepper, drizzle with lemon juice, and place two pieces in each butter‑greased portioned baking dish.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced or conventional heat.

3. 3.

   Slice the leeks lengthwise, rinse, clean, and cut into thin rings. Quickly sauté in a hot pan with oil while stirring, remove from heat, and let cool. Wash the tomatoes and quarter half of them. Peel, wash, and slice the potatoes thinly or use a mandoline.

4. 4.

   Mix the herbs with breadcrumbs, hazelnuts, salt, and pepper.

5. 5.

   Spread the quartered tomatoes and leeks over the fish, cover with potato slices in a tiled pattern. Sprinkle the breadcrumb mixture on top, arrange whole tomatoes around it, drizzle everything with olive oil, and bake in the preheated oven for 30–35 minutes until golden brown. Remove and serve the baked cod immediately.