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Cod in Speck Alto Adige PGI with baked lemon potatoes

Cod wrapped in South Tyrolean PGI speck with lemon roasted potatoes – an easy oven-baked recipe that is fresh, balanced and full of flavour.

Difficulty: Easy

Preparation time: 50 min

A recipe by: Denise Schuster

Ingredients

Serves for

4

people

Ingredients

  • 800 gram cod loins
  • 12 slice Speck Alto Adige PGI
  • 50 gram piece of Speck Alto Adige PGI
  • 1 kilogram small potatoes
  • 3 tablespoonolive oil
  • 3 organic lemons
  • 1 bunch rosemary
  • 1 bunch thyme
  • 250 gram sugar-snap peas
  • 1 bunch of radish
  • Salt, pepper to taste

Cod in Speck Alto Adige PGI with baked lemon potatoes

Preparation time 50 min

  1. Preheat the oven to 200 degrees C (top and bottom heat).
  2. Wash and halve the potatoes.
  3. Wash the lemons with hot water and cut into slices.
  4. Place the potatoes and the lemon slices on a baking tray. Sprinkle with olive oil and season with salt and pepper. Season with a few sprigs of thyme and rosemary, then place in a preheated oven and roast for 10 minutes.
  5. Divide the cod into four pieces, place a sprig of rosemary on each and wrap in the Speck Alto Adige. Place on the baking tray with the potatoes and bake for another 15 minutes.
  6. Simultaneously, blanch the sugar-snap peas in boiling water, then rinse with ice-cold water. Wash the radishes and cut into fine slices. Finely dice the Speck Alto Adige, and fry the bits in a frying pan without cooking fat. Add the sugar-snap peas and radishes and toss briefly. Season with salt and pepper.
  7. To serve, place a few potatoes, sugar-snap peas and a piece of fish on each plate.