Oven-Baked Baccalà with Potatoes | Carlo Florence chef
Oven-baked Baccalà with potatoes and fresh oregano. A flavorful, simple main course from Carlo Florence. Perfect for seafood lovers!
Ingredients
- 800 g pre-soaked baccalà (salted cod)
- 1 kg potatoes
- 6 tablespoons olive oil
- 40 g breadcrumbs
- 2 garlic cloves
- 1 sprig fresh oregano Directions
- Boil the baccalà and potatoes separately in salted water.
- Drain, debone, and flake the fish.
- Peel the potatoes and slice them.
- Grease a baking dish with olive oil and sprinkle with breadcrumbs.
- Layer the potatoes and baccalà in the dish. Season each layer with oregano, chopped garlic, pepper, and a drizzle of olive oil.
- Finish with a layer of breadcrumbs and the remaining olive oil.
- Bake in a preheated oven at 200°C (390°F) for 30 minutes, being careful to keep the baccalà tender. Enjoy!
- Main Courses
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