Garlic Herbed Spanish Cod with Roasted Potatoes

cod fillets

🥗Healthier: hake fillets

💰Cheaper: pollock fillets

Pollock is often less expensive while still being a good source of protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is less expensive and has a longer shelf life.

white wine

💰Cheaper: chicken broth

Chicken broth can provide a similar depth of flavor without the cost.

Rinse the medium yukon gold potato under cold running water and pat it dry with a dish cloth.

Cut the potato into thin slices.

Drizzle EVOO on a baking tray lined with foil paper and add the potato slices.

Drizzle a little more EVOO on top of the potatoes and season with sea salt and freshly cracked black pepper.

Place the potatoes in a preheated oven using the bake + broil option at 250°C (480°F).

While the potatoes are roasting, finely mince 3 cloves of garlic and add them to a mortar.

Pound the minced garlic into a paste using a pestle.

Add 1 tbsp of parsley flakes, 1 tsp of Mediterranean oregano, 1/2 tsp of Mediterranean thyme, 1 tbsp of EVOO, and about 1 tsp of fresh lemon juice to the garlic paste and mix until well combined.

Pat down the 400 grams (12 ounces) of Spanish cod fillet with paper towels and cut it in half to create 2 fillets.

Season the cod fillets with sea salt and freshly cracked black pepper.

Evenly divide the herb mixture on top of the cod fillets.

Heat a nonstick fry pan over medium-high heat without adding any fat.

After 2 minutes of heating, add the cod fillets seasoned side down to the pan.

Cook the cod for 3 minutes, then flip it and cook for an additional 3 minutes until perfectly cooked.

Remove the cod from the heat and place one fillet on a dish.

After 23 minutes of roasting, take the potatoes out of the oven and add some to the plate with the cod.

Garnish the dish with fresh parsley, lemon slices, and cherry tomatoes.

Cooking Techniques

Equipment Needed

Dietary

Allergens