Let the onion broth simmer on its own for a few minutes before pouring it over the dish. This softens its sharpness and turns it into a naturally silky sauce that perfectly complements the fish.
Ingredients
Fresh cod fillets
- 1.4–1.5 kg (140–150 g net fillet per person, cut into portions)
Vegetables & Base
- Onions, thinly sliced 750 g
- Potatoes, thinly sliced 1 kg
- Baby zucchini 500 g
- Extra virgin olive oil 150 ml
- Water or vegetable stock 750 ml
- Lemon juice
- Bay leaves 1–2
- Salt & black pepper to taste
Preparation
- Sauté the onions in a little olive oil over medium heat until soft and naturally sweet.
- Add the water or vegetable stock, bay leaves and part of the lemon juice to create a fragrant onion broth. Simmer gently for a few minutes.
- Arrange the sliced potatoes and zucchini in a baking dish. Place the cod fillets on top and pour over the hot onion broth.
- Bake at 180°C for 35–40 minutes, until the fish is tender and the vegetables are cooked through.
- Finish with chopped fresh parsley and a drizzle of raw extra virgin olive oil before serving.