Cod medallions with broccolini

Name: Cod medallions with broccolini
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Cod fillet 14 oz; Broccoletti 2 ¼ cups; Potatoes 0.9 lb; Marjoram 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Cherry tomatoes 1.3 cups; Garlic 1 clove; Oregano dry to taste; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br nl

161

Calories per piece

Energy Kcal 161
Carbohydrates g 10.5
of which sugars g 2.3
Protein g 12.4
Fats g 7.8
of which saturated fat g 1.17
Fiber g 2.1
Cholesterol mg 33
Sodium mg 446

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 60 min
Makes: 6 pieces

PRESENTATION

Cod medallions with broccoli, I gotta say, bring out the best of Southern Italy’s winter flavors in such an inviting way. These little patties? Super tasty. Made from soft flakes of cod fillet, creamy potatoes, and bits of tender broccoli, they come together for a meal that's comforting yet kinda special. And look, what makes these cod medallions stand out is how everything blends: the fish stays moist and delicate, while the potatoes add this mellow base and the broccoli gives a fresh, almost crispy bite. Folks around Naples and the southern coast love this kind of dish, where using seasonal veggies and high-quality fish is just, you know, how things are done. Pretty much. You’ll often see these served with some sweet cherry tomatoes on the side—really really brightens up everything. For anyone who likes healthy cod recipes that still feel like comfort food, this is a pretty great pick. Especially during colder months when you want something cozy but light and nutritious.

So, here's the deal: this dish is a staple for many families in southern Italy. They want a meal that’s good for everyone at the table—even those picky kids. Really, there's a focus on keeping things soft and mild. These cod and broccoli medallions work well for a weeknight dinner or even a lazy Sunday lunch. Which is great. Compared to bigger seafood recipes like “merluzzo agli agrumi,” this is one of those cod fillet recipes that’s straightforward and keeps the spotlight on fresh, honest ingredients. Plus, with oven baking, you get that gentle golden color outside while everything inside stays moist and flavorful. Seriously good. Italian home cooks love these kinds of baked cod dishes because they’re quick to put together and super flexible—great with a green salad or some roasted potatoes on the side. So, whether you’re after new cod dinner ideas or just something that’ll warm you up and make you feel good, this is an easy seafood dinner that really hits the spot without making things complicated. It’s a perfect blend of traditional flavors and modern convenience—captures the heart of Italian home cooking, for real.

INGREDIENTS

161

Calories per serving

for 6 medallions (about 3.5 oz each): Cod fillet 14 oz (400 g); Broccoletti 2 ¼ cups (200 g); Potatoes 0.9 lb (400 g); Marjoram 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

To accompany: Cherry tomatoes 1.3 cups (200 g); Garlic 1 clove; Oregano to taste - dry; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Cod medallions with broccolini

To prepare the cod and broccolini medallions, first thaw the cod fillets in the refrigerator for at least 2–3 hours. Then place two saucepans on the heat with water and bring both to a boil; put the washed potatoes into one saucepan while the water is still cold, and when it boils cook them for about 30–40 minutes 1: the time may vary depending on the size of the potatoes, so check doneness with a fork. In the meantime, wash the broccolini, put them in the other pot when the water reaches a boil and boil them for about 5 minutes 2. Then drain the broccolini 3

and roughly chop them with a knife 4, then let them cool. When the potatoes are cooked, peel them and mash them with a potato ricer into a large bowl 5, then preheat the oven to 392°F (200°C) in conventional mode. Finally take the cod fillets and cut them into cubes 6,

then roughly chop them with a knife 7. When the vegetables have cooled, take the bowl where you mashed the potatoes, add the broccolini 8 and the chopped cod 9,

season with salt and pepper 10 and add the marjoram leaves 11, then knead with your hands to combine all the ingredients 12.

Take some of the mixture and shape it using a round cutter with a diameter of 2.5 in (6.5 cm) to form the medallions 13: with these quantities you should get 6. Transfer the medallions to a baking sheet lined with parchment paper, drizzle them with a little oil and add another pinch of pepper 14, then bake them in the preheated conventional oven at 392°F (200°C) for about 20 minutes. While the medallions are in the oven, prepare the side: wash and halve the cherry tomatoes 15;

heat the oil in a pan, add the unpeeled but whole garlic clove 16 and briefly brown it, then add the cherry tomatoes 17, season with salt and oregano 18 and cook over medium heat for about 15 minutes. When the cherry tomatoes are cooked, remove the garlic clove from the pan.

After the medallions have finished cooking, remove them from the oven 19 and transfer them to a serving plate; place the warm cherry tomatoes on one side, add a few marjoram leaves and finish with a drizzle of raw (extra virgin) olive oil 20. Your cod and broccolini medallions are ready to be served 21!

Storage

The cod and broccolini medallions can be stored in the refrigerator in an airtight container for 1–2 days. Freezing is not recommended.

Tip

If you want to add a fresh note, you can also add some lemon zest to the medallion mixture. If you don't have marjoram, you can substitute it with thyme or another herb of your choice.

For the translation of some texts, artificial intelligence tools may have been used.

Cod medallions with broccolini

PRESENTATION

INGREDIENTS

How to prepare Cod medallions with broccolini

Storage

Tip

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