Piperade-Topped Cod
Elevate your dining experience with this sumptuous Piperade-Topped Cod recipe. Enjoy tender cod fillets adorned with a flavorful and colorful Basque piperade sauce, featuring a harmonious blend of tomatoes, bell peppers, onions, and a hint of spice. A culinary masterpiece that will impress your guests and tantalize your taste buds.
Ingredients
For the crust and filling | |
|---|---|
| 2 | cups packed grated raw potatoes |
| 1 | teaspoon salt |
| 1 | egg, beaten |
| 1⁄4 | cup grated onion |
| 1 | cup grated cheddar cheese |
| 1 | medium head cauliflower, broken into small flowerets |
| 1 | cup chopped onion |
| 3 | tablespoons butter |
| 1⁄2 | teaspoon basil |
| 1⁄2 | teaspoon salt |
| 2 | eggs |
| 1⁄4 | cup milk |
| 1⁄8 | teaspoon pepper |
| 1 | medium garlic clove, crushed |
Instructions
For the crust and filling | |
|---|---|
| 1. | Prepare the crust by salting freshly-grated potatoes and letting them sit for 10 minutes in a colander. Squeeze out excess water and combine with the remaining ingredients. |
| 2. | Press the mixture into a well-oiled 9-inch pie pan, forming the crust along the sides with lightly floured fingers. |
| 3. | Bake the crust at 400 degrees Fahrenheit for 40-50 minutes until golden brown. After 30 minutes, brush the crust with oil for added crispness. |
| 4. | Reduce the oven temperature to 375 degrees Fahrenheit. |
| 5. | For the filling, sauté onions and garlic in butter for 5 minutes. Add basil and cauliflower, cooking covered for 10 minutes while stirring occasionally. |
| 6. | Layer half of the grated cheese into the baked crust, followed by the sautéed mixture, and then the remaining cheese. |
| 7. | Whisk together eggs and milk, then pour over the vegetable mixture. |
| 8. | Bake at 375 degrees Fahrenheit for 35-40 minutes until the filling is set. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 247.4 kcal |
| Protein | 11.5 g |
| Fat | 15 g |
| Carbohydrates | 18.3 g |
| Fiber | 4 g |
| Sugar | 4.4 g |
Published on Aug 04, 2024 by Luminița