Baccala arracanato with cherry tomatoes

Baccala arracanato with cherry tomatoes

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 45 min (COOK TIME: 45 min)

cooking sketch Challenging

4 people


  • 600 g whitefish fillet (e.g. cod, pike perch)
  • 400 g Mutti® Cherry Tomatoes
  • 1 tbsp salt
  • 1 tbsp grated black and white pepper
  • 1 dl raisins
  • 1 dl white wine
  • 4 slices of stale white bread
  • 1 dl walnuts
  • 2 garlic cloves (peeled)
  • dl ½ olive oil
  • 1 pot of flat-leaf parsley
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Baccala arracanato with cherry tomatoes: Method

  1. Cut the fish into four portions. Season with salt and coarsely grated pepper. Transfer the fish into an ovenproof dish or a cast iron pan.
  2. Soak the raisins in wine for 5—10 minutes. Put the slices of bread, walnuts and garlic cloves into a food processor and blend into a coarse mixture. Add the wine-soaked raisins and give the mixture a couple more spins in the food processor. Pour the mixture into a bowl and add olive oil.
  3. Cover the fish with the mixture. Add the tin of Mutti cherry tomatoes.
  4. Bake in an oven on 225 degrees for approximately 20 minutes.
  5. Serve with rice or barley.

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Also made with: Cherry tomatoes

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