Juicy tomato sauce, crispy breadcrumbs and tender cod fillets – this lean dish combines simplicity and richness of taste, ideal for any occasion.
Ingredients (for 3-4 people)
- 600–800 g of cod fillet
- 1 head of onion
- 2 cloves of garlic
- 1 red pepper
- 1 small carrot
- 1 zucchini
- 400 ml peeled or pureed tomatoes
- 2 spoons of olive oil
- salt, pepper, dry oregano or basil
- fresh parsley for sprinkling
- 250–300 g of mlinci
Preparation step by step
- Put the millets in boiling salted water for 1-2 minutes just to soften them. Strain and set aside.
- Cod: Salt and pepper the fillets. Fry briefly on both sides in a frying pan with olive oil, until it gets slightly colored. Set aside.
- Tomato sauce with vegetables: In the same pan, fry the finely chopped onion until it becomes glassy. Add the garlic, carrot, pepper and zucchini, and sauté for 5–7 minutes. Then add the pelt, salt, pepper and spices. Cook for 10 minutes on low heat until the sauce thickens.
- Mlinci and cod: Place a layer of mlinci in a baking dish. Carefully spread the whole cod fillets over them, then pour the vegetable sauce over everything. Gently stir just a little, so that the grinders absorb some of the sauce.
- Baking: Bake in a preheated oven at 180°C for about 15-20 minutes, until the surface of the mlinci is golden and crispy.
- Serving: Sprinkle over with chopped parsley and, if desired, add a little olive oil. Serve warm, straight from the oven.
Tips for a perfect result
- Before preparation, leave the cod in lemon juice for 5 minutes, then wipe with a towel. In this way, the natural smell of the fish will be neutralized, and the meat will remain firm, juicy and with a mild taste during preparation.
- The sugar in the sauce is important because it balances the acidity of the tomatoes.
