Grana Padano–crusted cod fillet with a dice of summer vegetables
Difficulty Easy
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Preparation  40 min
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Servings for  4 per.
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Gratin cod fillet with vegetables is a light yet full-flavoured main course, ideal in summer when courgettes, cherry tomatoes and onions are at the peak of their freshness. In this version of the recipe, the oven-baked cod wins you over with its golden, crisp Grana Padano PDO crust, which brings out the delicacy of the fish without masking its flavour. These gratin cod fillets are perfect for a family lunch or a light dinner, served with a colourful dice of seasonal vegetables.
Ingredients
Cod fillets, 4
Cherry tomatoes, 250 g
Medium courgette, 1
Red onion, 1/2
Garlic clove (optional), 1
Unwaxed lemon (juice and zest), 1
Taggiasca olives, 80 g
Grana Padano PDO, grated, 80 g
Breadcrumbs, 3 tablespoons
Oregano or fresh thyme, to taste
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste
Method
Preheat the oven to 200°C. Wash the cherry tomatoes and the courgette, then cut them into small dice. Finely slice the red onion and, if you like, chop a clove of garlic.
Combine the vegetables in a bowl with the Taggiasca olives, then dress with extra virgin olive oil, salt, pepper, oregano or fresh thyme and some of the grated lemon zest.
In another bowl, mix the breadcrumbs with the grated Grana Padano PDO, add the remaining lemon zest and a drizzle of oil, until you have a slightly moist crust mixture.
Arrange the cod fillets in a baking dish lined with baking paper. Season them with a little salt, pepper and a few drops of lemon juice, then spread the crust mixture evenly over the whole surface, pressing it down gently with the back of a spoon.
Add the diced vegetables around the fillets and finish with a drizzle of extra virgin olive oil.
Bake for about 20–25 minutes, until the fish is cooked through and the surface is nicely golden and crisp. Serve the cod fillet piping hot alongside the summer vegetables.
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