About This Recipe
A comforting dish where marinated fish is infused with flavor before being gently baked in the oven, accompanied by crispy bacon, quinoa and melting chestnuts for a gourmet and original touch.
Ingredients
At Oliviers&Co
Specialty Vinegar with Champagne wine
Frantoio Pruneti Olive Oi
At the market
1.75 lb cod fillet
12 thin slices smoked bacon
1.2 lb tricolored quinoa
1 jar chestnuts in brine
1 garlic clove
Pepper
Directions
Place the fish in a shallow dish with 3 tbsp Italian olive oil and 2 tbsp of vinegar, season with pepper, cover with cling film and marinate for 1 hour in the fridge.
Rinse the quinoa well and cook in halt its volume of boiling water for 15 minutes. Leave it to rest for a few minutes, stirring it with a fork to finalise the cooking (without draining) and place it in a deep dish.
Sprinkle with 2 tbsp of vinegar and olive oil, set aside.
Meanwhile, preheat the oven to 210°C (410°F). Drain the cod, wrap it with smoked bacon and place in the oven for 15 minutes.
Fry the chestnuts for 4 minutes in 1 tbsp olive oil and chopped garlic. Add the quinoa, season with pepper.
Serve with the fish cut into sections.