Garlic Croutons with Baked Cod

Appetizers | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Garlic croutons with baked cod

Ingredients

Cod fillet - 28.2 oz
Country Bread - 4 pieces
Yellow Cherry Tomatoes - 15.9 oz
Anchovy fillet - 5 pieces
Spanish onions - 2.6 oz
Garlic - 3 cloves
Olive Oil - 5 teaspoons
Fresh basil leaves - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Dice the tomatoes (removing the cores), finely chop the red onion, and chop the anchovy fillets—not too finely. Combine everything in a bowl, add two minced garlic cloves, mix well, and season with salt and pepper.

Step 2

Brush four pieces of cod fillet, each 2.5 cm thick, with two tablespoons of oil on all sides. Lightly season the fish with salt and pepper, arrange it on a steel baking tray, and place it in an oven preheated to 464°F for about eight minutes, just until the centers of the cod pieces become opaque.

Step 3

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

Step 4

Lightly toast the slices of bread and rub one side with garlic. Spread tomato sauce on the toasted side, add fresh basil leaves, then place the baked fish on top along with a bit more sauce. These toasts are no longer just an appetizer; they become a full-fledged main dish.