Method

1

Cut 30cm in length baking paper sheets. Drizzle a little extra virgin olive oil, sea salt on it. Then lay 6 pieces of potatoes, drizzle again with oil and sea salt. Place on top cod, anchovies and once again drizzle with oil and sea salt. Add green olives and tomatoes. Wrap the fish up with paper nice and tight.

2

Bake in the oven at 200c for 10min. Rest for 2 min before opening the bag.

3

Add black garlic into a blender with fish stock and extra virgin olive oil till smooth and creamy. (TIP Start with 2/3 of fish stock and use it all only if needed)

4

To serve; spoon Stracciatella cheese into a plate, Prosciutto di Parma, place on top the potatoes, olives, tomato and cod then garnish with crispy capers and black garlic sauce.

Prep Time30 minsCook Time15 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 4 x 140g cod fillets
 4 Delicious anchovy fillets, roughly chopped
 2 med size potatoes, skin on, sliced into 1cm disks
 250 g tomberry tomatoes
 250 g Vannella Cheese Stracciatella
 80 g Sandhurst baby capers, fried
 250 ml vegetable oil, to fry capers
 250 g Sandhurst pitted green olives
 4 thin slices of Prosciutto di Parma
 100 g black garlic, roughly chopped
 50 ml extra virgin olive oil
 150 ml fish stock
 Baby Basil leaves to garnish
 Salt & Pepper

Ingredients

 4 x 140g cod fillets
 4 Delicious anchovy fillets, roughly chopped
 2 med size potatoes, skin on, sliced into 1cm disks
 250 g tomberry tomatoes
 250 g Vannella Cheese Stracciatella
 80 g Sandhurst baby capers, fried
 250 ml vegetable oil, to fry capers
 250 g Sandhurst pitted green olives
 4 thin slices of Prosciutto di Parma
 100 g black garlic, roughly chopped
 50 ml extra virgin olive oil
 150 ml fish stock
 Baby Basil leaves to garnish
 Salt & Pepper

Directions

1

Cut 30cm in length baking paper sheets. Drizzle a little extra virgin olive oil, sea salt on it. Then lay 6 pieces of potatoes, drizzle again with oil and sea salt. Place on top cod, anchovies and once again drizzle with oil and sea salt. Add green olives and tomatoes. Wrap the fish up with paper nice and tight.

2

Bake in the oven at 200c for 10min. Rest for 2 min before opening the bag.

3

Add black garlic into a blender with fish stock and extra virgin olive oil till smooth and creamy. (TIP Start with 2/3 of fish stock and use it all only if needed)

4

To serve; spoon Stracciatella cheese into a plate, Prosciutto di Parma, place on top the potatoes, olives, tomato and cod then garnish with crispy capers and black garlic sauce.

Cod in a bag with potato, stracciatella, crispy capers & olives, Prosciutto di Parma, black garlic cream
IngredientsDirections