Cod with tomato and basil

This cod with tomato easy and fast is going to happen to be one of your easy recipes is that with a little extra help you prepare it in a very short time and however you will be like a Cook's life.

And I am going to give you my secret to make cod not a dish to be prepared well in advance, but to be like the potato omelette: from now on to a little while.

Ingredients

1 kilo of fresh cod loins, desailed (putting it to desail 24 hours before and changing the water at least 3 times)
1 large onion
3 cloves of garlic
1 can of crushed tomatoes
1 kilo of very ripe tomatoes
1 ñora
1 large jar of piquillo peppers (250 g)
500 g of potatoes
50g breadcrumbs
80 g grated Grana Padano

Directions

In a glass we put a ñora to hydrate.

Finely chop the potatoes and cook them in water being careful not to break. You can also cook them whole and peel them and cut them into slices once cooked.

Peel the tomatoes and chop them into small squares.

Chop the onion and garlic and sauté in a large saucepan.

When it is soft and well fried, add the tomato and the flesh of the ñora pepper that we will have scraped with a spoon or a knife, and let it fry over medium heat for about 25 minutes until the tomato has lost its water and the sauce is blocked (thick).

Add the piquillo peppers and crush them with the help of a food processor.

Dry the cod loins well with absorbent paper. Pass it through flour mixed with Grana Padano and fry it in olive oil on both sides to seal it. Leave on a plate with absorbent paper and set aside.

On an oven-safe bowl, put a base of the tomato sauce.

Put the potatoes on top and sprinkle generously with grated Grana Padano and cover again with a little tomato sauce.

Place the cod loins on the potatoes and finish with the rest of the sauce.

Bake at 190 degrees and after 20 minutes cover with breadcrumbs mixed with Grana Padano and gratin until golden brown.

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