Cod with baked potatoes


Today we have fish. A light dish, very tasty, with fennel, that fits perfectly and highlights it. I remember long ago, when my children stubbornly refused to eat fish, this little food, they ate it happily. Maybe why is it light? Maybe because the fennel was fooling them? Maybe why did we press the potatoes with the fork on the fresh tomatoes, and together with the potatoes they ate the fish? Who knows! Guys these are! So let's see a simple, but also so delicious dish!


  • 4 cod fillets cut
  • 8 potatoes cut into thick frames
  • 2 large sliced onions
  • 2 cloves garlic
  • 3 fresh ripe grated tomatoes
  • Or matte fennel
  • salt - pepper - olive oil - oregano
  • 1 glass of vegetable broth
  • Olive oil
  • Salt Pepper


  1. In a saucepan, lightly sauté the onion over low heat, and add the garlic and tomato, and the salt and pepper.
  2. I let them boil and I take it off the fire.
  3. Add the fennel and stir.
  4. In a pan I throw the potatoes the sauce and a little boiling water, and I put it in the oven at 180The for about 45 minutes covered with oil glue.
  5. Then I add the cod and let it cook for another 30-40 minutes.

-The version of this dish is "light". That is why the taste of tomato with fennel stands out. If you want you can sauté the potatoes before putting them in the oven.

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