I'm clearly on an olive kick. Oh well, so good and salty. This recipe was really simple and delicious ... I added some lemon zest to it for a little more flavor. Someone in the comments section of the recipe said that it comes out looking nice and rustic, and they're right!
The cod was from the Greenpoint farmer's market ($17/pound - which was actually way more fish than I expected). I tweaked this recipe a little bit and this is what I got:
(Serves 3-4 for dinner, with a side)
Note: I heard that my adjustments on this recipe made it come out a little oily (sorry!) so I reduced the oil from 1/3 to 1/4 cup.
Roasted cod with onions, potatoes, and olives
Adapted from: Bon Appetit
Ingredients
1 pound cod fillet - bones removed
1.5 onions, thinly sliced
4-5 large garlic cloves, minced
1/4 cup vegetable oil
3 large potatoes, peeled and sliced into 1/4 inch thick slices
1 cup kalamata olives, pitted and sliced
1 lemon, zested and juiced
1/2 teaspoon dried rosemary
1/4 cup fresh parsley, chopped
1. Preheat the oven to 450 degrees.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onions and cook until they start to soften, then add the potatoes and garlic. Cook the potatoes until they start to turn pale golden and/or are soft.
3. Remove the skillet from heat and add to the mixture the rosemary, parsley, olives, salt and pepper.
4. In a rimmed oven safe dish, place the uncooked cod in the center and season both sides with salt and pepper and cover with lemon zest. Add the potato/onion mixture to the dish, arranging it around the cod. Roast in the oven for 20-25 minutes, until the fish starts to flake when you push it with a fork.
5. Cut the dish into servings and squeeze lemon juice over each dish.
Cod:
I cod have eaten this dish all day long... hehe.
Dish arrangement in case you need a visual:
Cod damn, this looks good!
ReplyDeleteLove it. Nice one, Mikey.
ReplyDelete