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.

Aug 04, 2024