Baked Cod with Potatoes and Cherry Tomatoes

Method

1. To prepare the breading, place breadcrumbs in a blender along with desalted capers, anchovies, chives, salt, and pepper. Blend until combined.
2. Peel the potatoes, cut them in half, then cut into small pieces.
3. Cut the cherry tomatoes in half and season with oil, salt, powdered sugar, and dried oregano. Mix well.
4. Coat the cod fillets in the breading mixture on both sides, pressing gently to adhere.
5. Prepare a baking dish with a drizzle of oil on the bottom.
6. Place the cod in the dish, arrange the potato pieces around the edges, and top with the cherry tomatoes and their juices.
7. Drizzle a little more oil on top and bake in a preheated oven at 190°C (375°F) for 45–50 minutes.
8. Once baked, plate and serve immediately.