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Bacalao con costra de almendras | Crispy Almond Cod
(0)
40 min
Under an hour
Gurkerl Küche
Ein spanischer Ofenklassiker für den Herbst: Saftiges Kabeljaufilet auf einem zarten Bett aus feinen Erdäpfeln und Zwiebeln, überbacken mit einer goldbraunen, knusprigen Kruste aus gehackten Mandeln, Knoblauch und frischer Petersilie. Im Backrohr schonend gegart für mediterranen Urlaubsgenuss.
Preparation method
Preparation & Potato Bed
Preheat the oven to 190 °C top/bottom heat. Peel the potatoes and cut into approx. 3 mm thin slices. Peel the onion and slice into thin half rings. Finely chop 1 clove of garlic.
Brush an ovenproof baking dish with 1 tbsp olive oil. Layer the potato slices and onions in a fan pattern, season with half of the salt, pepper, and sweet paprika. Distribute the chopped garlic on top, then drizzle with 1 tbsp olive oil and the white wine.
Place the dish on the middle rack of the preheated oven for approx. 20 minutes, until the potatoes become tender and most of the liquid has been absorbed.
Chef's tip
Cod cooks very delicately and quickly: as soon as the fish flakes easily when gently pressed with a fork, it is juicy and cooked to perfection in the center.
For an even crispier crust, the oven's grill function can be switched on during the last 2–3 minutes of baking time.
Ingredients
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