The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.
Elisabeth Decabootere is our Director Creative Services. duomedia's graphic services originate from her hands. We asked Elisabeth some more information about her recipe:
I simply love this dish. You just need to close your eyes and its rich flavours immediately bring you to a warm spring or summer day by the Meditteranean sea.
800 gr Cod • 5 Tomatoes • 2 Mozzarella bags (250 gr) • 150 gr Gruyère cheese • 5 Large Potatoes • 1 Onion • Pepper • Salt • Olive oil • 1 Stock cube • Piment d’Espelette (Espelette pepper) • Paprika powder • Basil • 3 Pieces of crushed garlic
Preheat oven to 180°C • Cook for 45 min • Serves 4
Start by slicing up the tomatoes, mozzarella and potatoes in slices of around ½ cm. The thinner they are, the more juice and flavour they will give to the dish.
Pour olive oil in a medium-sized oven dish and add the pepper, salt, 1/2 of the stock cube and herbs. Cut your onions into brunoises and mix them with the herbs and olive oil. Rub your fish with olive oil and place the fish flat at the bottom of the dish. Slice the fish in half if it is too thick.
1 - Add a layer of tomatoes on top of your fish. Season*
2 - Add a layer of mozzarella on top of the tomatoes. Season*
3 - Add another layer of tomatoes on top of your fish. Season*
4 - Add another layer of mozzarella on top of the tomatoes. Season*
5 - Add your sliced potato on top of the dish and add the gruyère cheese
6 - Add another layer of potatoes
*Add the following seasoning between each of the layers: pepper, salt, paprika powder, spicy powder, basil, a spoon of stock cube, crushed garlic. Don't use too much salt because the stock is already salty.
On the top layer of patatoes, add some mozzarella and gruyère cheese, season with pepper, salt, basil and spices. To make the top extra crispy, place under the grill for 5 minutes.
A fresh rosé or a cold white wine will do the trick with this cod dish!
Creative Services Director