Lucia (Grilli) Otello, Foggia
(Yield: 4 servings)
1½ pounds baccalà (cod fillets)
5 teaspoons extra-virgin olive oil (plus extra)
1 cup water (optional white wine)
1 cup breadcrumbs
1 garlic clove (minced)
1 teaspoon freshly ground black pepper
¼ cup parsley (chopped fine)
6 potatoes (cleaned, cut into wedges, skin on)
1. Lightly grease bottom of oven pan with 2 teaspoons of oil, layer in cod fillets, and pour in water (or wine).
2.In bowl combine breadcrumbs, garlic, pepper, parsley and remaining oil. Mix well. Add cut potatoes and toss.
3.Add potatoes to pan and drizzle lightly with more oil.
4.Seal pan with aluminum foil and bake in oven preheated to 350°F for 1½ hours, removing foil for last 30 minutes.
Serve plated with pan juices.
Traditionally this recipe is made using dry salted cod, giving it a slightly different flavour. Refer to page 306 for preparation of salted cod.