Gratin of Cod "Of the Eastern Mediterranean" Recipe
If you start with the French language, the word "Gratin" has infinite meanings... "The base and toppings can be anything... the main thing - "gratin", which gives the sauce" béchamel", a certain temperature regime and crust... (Speak French) I took as a basis the different recipes and sweet and sour sauce, which are the "traditional" continents and "non-traditional", but nonetheless tasty for most! I hope you will like this recipe.
Put the oven on heating-200-230°C.
Cut the fish fillet into portions, add salt and pepper.
Sauce: add capers and olives, cut into rings, into canned tomatoes, cut into slices (finished product). (Capers can be replaced with 1 pickled cucumber).
Add to the sauce 0,5-1 tsp sugar.
Wrap the fish fillet with smoked ham (if you think this combination is very unusual - skip this step). Put the envelopes with fish in a baking dish. The sauce between the fish and the remaining fish.
Put the prunes on the fish.
Crumble the crackers and sprinkle the gratin.
Sprinkle with Parmesan cheese on top.
Bake for 20-25 minutes. Smoked ham gives an interesting taste to fish. A sweet and sour sauce with prunes and Parmesan give the dish a peculiar range of flavors.
This gratin is delicious on its own, does not require a side dish or salad.