Cod au gratin on

Cod au gratin on " pisto " (ratatouille)

"Pisto" is a traditional Andalusian recipe and highly recommended for those who follow a diet due to its low calorie content and its ingredients that provide many nutrients. It is ideal for the seasonal summer season because it is a light, rich and healthy dish. And if we also add aioli made with extra virgin olive oil Peña de Baena and cod, we will be able to give a special and essential touch to this traditional dish. I encourage you to make it, it is an easy recipe and with a very simple preparation.

1. Cut the cod loin into 4 pieces and bake at 200ºC. with a splash of EVOO PEÑA DE BAENA for 8 min (approx) and set aside.
2. Prepare a homemade ratatouille in the traditional way.
3. Sauté in PEÑA DE BAENAEVOO: garlic, onion, green and red peppers, zucchini, aubergine and tomato.
4. Adjust the flavor and that's it.
5. Place the " pisto " (ratatouille) on a plate. On top of this, the cod loin, previously cooked and cover with the aioli.
6. To finish, all that's left is to gratin the aioli to give it a golden hue and create a delicious crust.

Recipe prepared by Puerta Sevilla, Taberna Restaurante Córdoba.