Baked cod with thyme-flavoured pumpkin purée


  • codfish fillets 500 g
  • rapeseed or camelina oil for frying
  • Purée
  • small Naples squashes 2
  • ricotta cheese 1
  • butter 3 tablespoons
  • a few sprigs thyme
  • grated parmesan cheese 6 tablespoons


Season the codfish fillets with salt and pepper, sauté in a little oil for about 3 minutes on both sides, then place them side by side in an oven dish. Cook the squashes for approx. 10 minutes, until tender, drain and squash them with a meat tenderizer. Add a few tablespoons ricotta and butter, alternating between the two, and then the thyme leaves. Now add half of the grated parmesan. Mix well. Spoon the purée on the browned codfish fillets, sprinkle the remaining parmesan over them, and bake in the oven at 200°C for 20 minutes.