Garlic croutons with baked cod

4 servings

15 minutes

Garlic croutons with baked cod are a magnificent combination of crispy rustic bread, rich tomato sauce, and tender, juicy fish. This recipe draws inspiration from traditional European cuisine, blending fresh, vibrant ingredients with simplicity in preparation. Baked cod retains its natural softness and lightness, while the aroma of anchovies, garlic, and basil adds a special depth of flavor to the dish. The toasted garlic croutons elevate this recipe from a simple appetizer to a full-fledged main course that can adorn any table. A wonderful choice for a light dinner or festive treat, it delights not only with taste but also with the aesthetics of presentation – the bright colors of fresh ingredients create an impressive visual effect.

Energy value per serving

• Calories: 819.2
• Proteins: 89.1g
• Fats: 42.2g
• Carbohydrates: 20.8g

Ingredients

• Cod fillet: 800 g
• Country bread: 4 pc
• Plum tomatoes: 450 g
• Anchovy fillet: 5 pc
• Red onion: 75 g
• Garlic: 3 clove
• Olive oil: 5 tbsp
• Green basil: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Dice the tomatoes (without cores), finely chop the red onion, chop the anchovy fillet not too finely, mix everything, add two minced garlic cloves, stir, season with salt and pepper.

   Required ingredients:

   • Plum tomatoes: 450 g
   • Red onion: 75 g
   • Anchovy fillet: 5 piece
   • Garlic: 3 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cod fillet - four pieces 2.5 cm thick - brush with two tablespoons of oil on all sides. Slightly salt and pepper the fish, place it on a steel tray, and put it in an oven preheated to 240 degrees for about eight minutes, just until the pieces of cod become opaque in the middle.

   Required ingredients:

   • Cod fillet: 800 g
   • Olive oil: 5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. While the cod is baking, heat the remaining oil in a large cast-iron skillet, add tomatoes, onions, and anchovies, and cook, stirring, for five minutes over medium-high heat: the tomatoes should soften, and the liquid in the skillet should thicken. Season the sauce with salt and pepper.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Plum tomatoes: 450 g
   • Red onion: 75 g
   • Anchovy fillet: 5 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Dry the slices of bread and rub one side with garlic. Spread tomato sauce, green basil leaves on the croutons, place baked fish on top and add a bit more sauce. Such croutons are no longer an appetizer but a full main dish.

   Required ingredients:

   • Country bread: 4 pieces
   • Garlic: 3 cloves
   • Green basil: 20 g
   • Cod fillet: 800 g
   • Plum tomatoes: 450 g