Bavarian-style Cod with Potatoes and Onions

Ingredients

In this Bavarian adaptation of Bacalhau à brás, the traditional Portuguese salted cod is replaced with fresh cod fillets. The dish is also modified to incorporate Bavarian flavors by using ingredients commonly found in Bavarian cuisine, such as potatoes and onions. The cooking techniques remain similar, with the cod being pan-fried and the potatoes and onions being sautéed. The result is a Bavarian twist on a classic Portuguese dish, offering a unique culinary experience. We alse have the original recipe for Bacalhau à brás, so you can check it out.

• 500g (1.1 lb) fresh cod fillets 500g (1.1 lb) fresh cod fillets
• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat.
3. 3.
   Add the sliced potatoes to the skillet and cook until golden and crispy, stirring occasionally. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the remaining butter and vegetable oil. Sauté the onions until caramelized and golden brown. Remove from the skillet and set aside.
5. 5.
   Season the cod fillets with salt and pepper. In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Cook the cod fillets for about 3-4 minutes on each side, until golden and cooked through. Remove from the skillet and set aside.
6. 6.
   In a bowl, beat the eggs and season with salt and pepper.
7. 7.
   In a large baking dish, layer the crispy potatoes, caramelized onions, and cooked cod fillets. Pour the beaten eggs over the top.
8. 8.
   Bake in the preheated oven for about 15-20 minutes, until the eggs are set and slightly golden.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Cod fillets — Make sure to pat the cod fillets dry before seasoning them to ensure a crispy exterior when cooked.
• Potatoes — Thinly slice the potatoes to ensure even cooking and a crispy texture.
• Onions — Slowly caramelize the onions over low heat to bring out their natural sweetness and enhance their flavor.
• Eggs — Beat the eggs well and season them before pouring them over the dish to ensure a flavorful and well-set final result.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness and color to the dish.

Tips & Tricks

• For an extra Bavarian touch, sprinkle some caraway seeds over the dish before baking.
• Serve the Bavarian-style Cod with a side of sauerkraut for a traditional Bavarian flavor combination.
• If you prefer a spicier flavor, add a pinch of paprika or chili flakes to the beaten eggs before pouring them over the dish.
• Experiment with different types of fish, such as trout or salmon, for a variation of flavors.
• Leftovers can be enjoyed the next day by reheating them in a skillet with a little butter for a crispy finish.

Serving advice

Serve the Bavarian-style Cod with Potatoes and Onions hot, straight from the oven. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of sauerkraut and a crisp Bavarian beer.

Presentation advice

To present the Bavarian-style Cod with Potatoes and Onions, arrange the crispy potatoes, caramelized onions, and golden cod fillets in an appealing layered pattern. Sprinkle fresh parsley over the top for a vibrant touch. Serve in individual baking dishes or on a large platter for sharing.