Gratinated cod

Ingredients

• 500 ghake fillet
• 1 kgpotatoes
• 120 gcherry tomatoes
• 1 tablespoonicing sugar
• as neededextra-virgin olive oil
• as neededoregano
• as neededfine salt
• 100 gbreadcrumbs
• 20 gcapers
• 2anchovy fillets in oil
• as neededchives
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Blend the coating

   Put the breadcrumbs, capers and well-drained anchovies in a blender.

2. 2

   Season and mix

   Add the chopped chives, a pinch of salt and a pinch of black pepper, then blend everything together.

3. 3

   Prepare the vegetables

   Set the breadcrumb mixture aside. Peel the potatoes, cut them in half and then into cubes. Wash the cherry tomatoes and halve them.

4. 4

   Season the tomatoes

   Put the tomatoes in a bowl and season them with olive oil, icing sugar, salt and oregano.

5. 5

   Coat the fish

   Mix the tomatoes well. Press the fish into the breadcrumb mixture so it is coated on every side.

6. 6

   Arrange in the dish

   Lightly oil a large baking dish, about 30 × 20 cm. Place the fish in it, then arrange the potatoes and the tomatoes with all their juices around it.

7. 7

   Bake and serve

   Drizzle with another little splash of oil and bake at 190°C for about 45–50 minutes. Remove from the oven and serve straight away.

What is gratinated fish?

Gratinated fish is baked with a topping that browns in the oven, here a breadcrumb mixture flavoured with capers, anchovies and chives. This recipe combines that savoury crust with potatoes and cherry tomatoes in the same dish.

The method is associated with European home cooking rather than one specific regional style. Its contrast of crisp coating, tender fish and soft, roasted vegetables makes it a practical one-dish main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 31g protein, 61g carbs, 13g fat.

The potatoes provide most of the carbohydrates, while the hake supplies protein. Breadcrumbs and olive oil contribute much of the energy and fat; anchovies, capers and added salt contribute sodium. Balance the plate with a green salad or another fresh vegetable, particularly if using a generous amount of oil.

The fish and its coating

Hake: the ingredient list calls for hake fillet, although the recipe title refers to cod. Use the listed fish for the closest match, and coat it on all sides so the breadcrumbs form a savoury layer as it bakes.

Anchovies and capers: these bring a salty, briny flavour to the mild fish. Drain the anchovies well and taste the mixture before adding extra salt.

Get the potatoes ready

Even cubes: cut the potatoes into similar-sized pieces so they cook at roughly the same rate. The recipe bakes them alongside the fish for 45–50 minutes.

Room in the dish: use a large baking dish, about 30 × 20 cm, and spread the potatoes around the fish rather than piling them on top of one another.

Why season the tomatoes?

Sugar and oregano: the recipe seasons the halved tomatoes with icing sugar, olive oil, salt and oregano. The small amount of sugar offsets their sharpness as they bake.

Tomato juices: add the tomatoes to the dish with all the liquid from the bowl. It helps season the potatoes and keeps the vegetables from being dry.

Check texture and doneness

Breadcrumb coating: aim for an even layer over the fish before it goes into the oven. A blender combines the breadcrumbs with the smaller flavouring ingredients for this coating.

Fish and potatoes: the recipe gives a baking time of 45–50 minutes at 190°C. Check that the potatoes are tender and the fish is cooked through before serving.

Serve it as a main

The potatoes and tomatoes make this a substantial meal without needing another cooked side. A simple green salad can add a fresh contrast to the savoury topping.

Bring the dish to the table soon after baking, as the fish is best served immediately according to the method.

Recipe notes & tips

• Drain the anchovies well before blending them with the breadcrumbs.
• Chop the chives before adding them so they blend evenly into the coating.
• Cut the potato cubes to a similar size for more even cooking.
• Pour all the seasoned tomato juices into the baking dish.
• Taste the breadcrumb mixture before adding much salt, since the anchovies and capers are already salty.
• Use a large dish so the potatoes and tomatoes can sit around the fish.

Variations

• Use cod: swap the hake for cod fillet if you want to follow the title more closely.
• Add lemon: serve with lemon wedges for a brighter finish.
• Change the herbs: use parsley instead of chives for a different fresh note.
• Make it less salty: rinse the capers and use fewer anchovies.
• Add greens: serve with steamed green beans or a leafy salad.

Common mistakes to avoid

• Uneven potato cubes: large pieces may stay firm while smaller ones soften; cut them to a similar size.
• Poorly drained anchovies: excess oil can make the breadcrumb mixture heavy; drain them before blending.
• Patchy coating: uncovered areas miss the savoury crust; press the fish into the crumbs on every side.
• Crowded potatoes: piled-up pieces may cook unevenly; spread them around the fish in the large dish.
• Leaving out tomato juices: the vegetables can lose some of their seasoning; add everything from the bowl.
• Serving before checking: the stated time is approximate; check that the potatoes are tender and the fish cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until piping hot; the breadcrumb coating may soften after storage.

Frequently asked questions