Roast cod with ricotta, spinach and dried tomatoes
Facebook Twitter

recette

Roast cod with ricotta, spinach and dried tomatoes

  • Preparation 15 min
  • Cooking time 25 min
  • For 6 servings

Ingredients

    • 2 cod fillets, around 800g / 1 ¾ lb each 
    • 250g / 9 oz ricotta 
    • 100g / 3 ½ oz dried tomatoes 
    • 100g / 3 ½ oz spinach shoots 
    • 200g / 7 oz cherry tomatoes 
    • 150g / 5 oz pearl onions 
    • 3 tbsp olive oil 
    • Salt and pepper 

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6. 

2. Wash the cod fillets under cold water and dry them with kitchen towel. Chop the dried tomatoes into small cubes. Wash and dry the spinach leaves, then chop roughly. 

3. In a large bowl, crush the ricotta using a fork. Add the dried tomatoes and spinach. Season. 

4. Lightly oil the base of the dish with a little olive oil. Place one cod fillet in the dish. Cover it with ricotta stuffing. Place the second cod fillet on top of the stuffing. 

5. Wash and dry the cherry tomatoes. Peel the pearl onions. 

6. Arrange the onions around the fish. Pour olive oil over the fish and onions. 

7. Put the lid on the steamer. Cook for 25 minutes. Halfway through cooking, add the cherry tomatoes. 

Tips: Do not put too much salt in the stuffing, as the dried tomatoes are already very salty. To stop the fillets falling apart, tie them together with string.