Baked cod fillets with potatoes for the Greek Palm Sunday

Palm Sunday in Greece not only means that the Holy Week before Easter starts but also that those who fast are allowed to break their fasting and eat fish that day. During the Lent period only twice fish is allowed to be eaten, on the 25th of March (if it happens to coincide with the Lent period) and on Palm Sunday. The most popular fish for that day is cod and especially the salted cod but other type of fish can be cooked as well. Last year I decided instead of the classic deep fried salted cod to cook this tasty fish in a different way for a change. Baked cod with potatoes is not an uncommon way of cooking this fish but it was time for us too to try it out in this way. It is not essential to use salted cod, fresh fillets are welcomed and in my opinion they are more meaty. I'm giving you though the classic recipe using the salted cod and then you decide. A small tip: if you want the salted cod to taste like the fresh (after soaking into the water to discard most of the saltiness) keep it in a bowl full of water and milk in a ratio of 50-50 for 1 hour

Recipe of Konstantina Faklari,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
1Kg of salted cod, cut in fillets
3-4 sprigs of fresh rosemary
5-6 cloves of garlic, skin on
salt (with care)
pepper
1Kg of potatoes, peeled and cut in thin slices
2-3 lemons, the juice
1 tea-cup of olive oil

Method:
Rinse well the cod fillets and put them in a large bowl filled with plenty of water. Without covering leave the bowl in the fridge for 20-24 hours. During this time change the water at least 3 times.

Next day preheat the oven to 180°C.

In the bottom of an oven pan scatter the rosemary sprigs and the garlic cloves. Place the cod fillets on top to cover all the surface of the pan.

Cover the fish with the potatoes and lightly season with salt and pepper. Pour over with the lemon juice and the oil and put in the oven.

Bake for 40 minutes and when the potatoes get nicely coloured carefully bring the cod on top of the potatoes and continue cooking until the potatoes are cooked through and the fish gets lightly coloured on top.

Serve while the food is still warm.