Tomatoes au gratin stuffed with salt cod
Today we are going to present a delicious recipe: tomatoes stuffed with baked cod au gratin. This refined dish combines the delicate flavour of salt cod with the freshness of cherry tomatoes and the robustness of black olives. Get ready to delight your palate with this explosion of Mediterranean flavours.
Ingredients for 4 persons
- 500 g desalted salt cod
- 200 g cherry tomatoes
- 50 g black olives
- 30 g breadcrumbs
- 6 auburn tomatoes
- 1 handful of capers
- 1 egg
- Fresh basil
- Salt and pepper to taste
Start by preparing a fine mince with the black olives, capers, breadcrumbs and some fresh basil leaves. In a frying pan, fry the finely chopped white onion. Add the cherry tomatoes cut in half and the Norway cod previously desalinated and cut into pieces. Cook for a few minutes, adjusting the salt and pepper to taste.
Cut the top off the auburn tomatoes and gently empty them with a teaspoon. Keep the pulp for another use.
Add the prepared mince to the cod and cherry tomato mixture. Add also the beaten egg, mixing well to amalgamate all the ingredients. With the help of a teaspoon, generously fill the auburn tomatoes with the prepared stuffing.
Place the stuffed tomatoes in a baking dish and bake in a static oven preheated to 180-200°C for about 20 minutes. To obtain a golden and crispy surface, switch on the grill function for the last few minutes of cooking.
Once the tomatoes are au gratin to perfection, take them out of the oven and let them cool slightly before serving. Garnish with fresh basil leaves for a final touch of freshness and aroma.
We hope this dish will bring some authentic Mediterranean flavour straight to your table. Enjoy!