Gratin of Cod “Of the Eastern Mediterranean” Recipe
If you start with French, then the word “Gratin” has an infinite number of meanings… “The base and fillings can be any… the main thing is “gratin”, which gives the bechamel sauce a certain temperature regime and crust … (Speak French) I took as a basis different recipes and sweet and sour sauce, which are “traditional” for continents and “unconventional”, but, nevertheless, delicious for most! I hope you enjoy this recipe.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Put the oven on preheat-200-230°C. Cut the fish fillet into portions, season with salt and pepper.
  2. Sauce: add capers and olives, cut into rings, to canned tomatoes, sliced (finished product). (Capers can be replaced with 1 pickled cucumber). Add 0.5-1 tsp sugar to the sauce.
  3. Wrap the fish fillet with smoked ham (if you think this combination is very unusual – skip this step). Put the envelopes with the fish in a baking dish. Place the sauce between the fish and the remaining fish.
  4. Put the prunes on the fish.
  5. Crumble the crackers and sprinkle with gratin. Sprinkle parmesan cheese on top. Bake for 20-25 minutes. Smoked ham gives the fish an interesting taste. Sweet and sour sauce with prunes and parmesan gives the dish a special range of flavors. This gratin is delicious by itself, does not require a side dish or salad. Enjoy your meal!
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