Oven-baked cod, milt and broad beans
Serve while it's still warm.
Boil the broad beans lightly in salted water, drain in a colander and peel off the skins
Cut the cod into bite-sized pieces.
Cut the milt into bite-sized pieces as well and rinse with water to remove the slime. Bring water to a boil, add the cut lemon and a small amount of salt (not included in the recipe), add the milt and boil for about 30 seconds, then drain.
Sprinkle salt and pepper all over the cod and prepared milt, then coat with plain flour
Heat olive oil and butter in a frying pan and fry the cod and milt on both sides until golden brown
Spread 1 teaspoon of melted butter over the entire surface of the gratin dish, then spread 1 tablespoon of tomato sauce over each. Arrange the grilled cod milt on top and sprinkle with broad beans
Sprinkle breadcrumbs and Parmesan cheese on top of the broad beans and bake in an oven at 200°C for 10 minutes
Remove from the oven and finish by sprinkling with Italian parsley and lemon juice
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- Fra beans
- 20 grains
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- If
- 200g
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- Milk
- 200g
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- Cut lemon
- Appropriate amount
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- Salt and pepper
- Appropriate amount
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- cake flour
- Appropriate amount
-
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Olive Oil
Ardoino Extra Virgin - 1 tablespoon
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Olive Oil
-
- butter
- 10g
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- Melted butter
- 2 tsp
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- Basic tomato sauce
- 2 tbsp
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- Bread crumbs
- Appropriate amount
-
- Parmesan cheese
- Appropriate amount
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- Italian parsley for finishing, minced
- Small amount
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- For finishing lemon juice
- Small amount
