ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

 
TASTE THE RECIPE

Salt cod in spicy breadcrumbs and fennel with orange

 
TIME

40'
DIFFICULTY
Chef
Easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients  for  4 people

Cod fillets - 600 g
Homemade bread Triora bread - 200 g
Sundried tomatoes - 50 g
Capers packed in salt - 20 g
Garlic 1 clove
Extra virgin olive oil - As required
Fennel - 4  
Oranges - 2 (+ a little of the zest)
Stoned Taggiasca olives - 12
Fresh chilli - As required
Dried oregano - a pinch
Salt - As required

PROCEDURE

Toast some of the slices of Triora bread in the oven. Chop finely the sundried tomatoes, capers, the clove of garlic, the fresh chilli and a little of the orange zes and a couple of spoonfuls of Compagnia Olive Bruschetta.
Mix with the toasted bread and mix until obtaining a fine and homogenous mixture. Add a pinch of pepper and a pinch of oregano.
Cover the cod fillets (100-150 g portions) with the bread mixture , add a drizzle of extra virgin olive oil and cook in the oven for 15 minutes at 220° C (for the last 5 minutes place under the grill).
Clean the fennel, chop into thin slices, dress with extra virgin olive oil, orange juice, a pinch of salt and a pinch of pepper. Add some sprigs of the leafy part of the fennel, the orange zest and the stoned Taggiasca olives.



DISH PREPARATION

Place the cod fillets in the breadcrumbs on a serving dish and add the dressed fennel.

TIP: For a more decisive taste add some fennel seeds to the bread mixture

 

PREPARED WITH
Compagnia Olive Bruschetta


TASTE WITH
Rosato del Salento IGT
 

 

 
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