by Giulia Melucci
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4
medium red potatoes
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2 tablespoons
olive oil
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1 pound
cod
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1/2 teaspoon
chopped garlic
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1 cup
chopped tomatoes, fresh or canned
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6
pitted kalamata olives, sliced
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1 teaspoon
capers, rinsed
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1/2 teaspoon
oregano, fresh or dried
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4
basil leaves, torn
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salt
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freshly ground pepper
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Preheat oven to 400 degrees
Ask the hotline about this step!Cut potatoes into quarters. Toss in a bowl with 1 tablespoon olive oil, 1/4 tsp. oregano, salt and pepper. Place in a small roasting pan and roast for twenty minutes.
Ask the hotline about this step!While potatoes are cooking warm 1 tablespoon of olive oil in a small skillet over medium heat, add the chopped garlic, saute until garlic is golden (2-3 minutes).
Ask the hotline about this step!Add the chopped tomatoes to the garlic and oil. Allow the tomatoes to come to a simmer then add the sliced olives and capers, the rest of the oregano, salt, pepper, and two of the torn basil leaves; cook for 2 more minutes.
Ask the hotline about this step!When the potatoes have roasted for 20 minutes clear a space in the center of the pan, add the cod, cover with tomato sauce and roast with the potatoes for 20 more minutes.
Ask the hotline about this step!Remove from oven, divide between two plates, garnish with the remaining fresh basil leaves and serve.
Ask the hotline about this step!I made this tonight with salmon - it was delicious! I added a 1/2 cup of white wine to the sauce for a bit more liquid, along with 2 vine ripened tomatoes and half an onion. This is my 2nd time cooking this - I absolutely love it!
Hmm.. I happen to be cooking red potatoes and fresh cod tonight and was going to do onions, capers, and thyme but this looks really good and I happen to have some leftover red sauce. Wish I had all those extra home grown tomatoes now that I was so sick of last month. Thanks!!
So easy. So good. But better for winter than summer? We used greenmarket tomatoes, but given all the garlic and capers, I think Pomi would have tasted pretty much the same...
Variation: Last night, I had all of the ingredients for this recipe, except the fish. Used boneless, skinless chicken breasts instead - delicious!
This looks divine, I love the idea of using leftover red sauce with cod.
Those potatoes look perfectly roasted -- your photo is making me hungry!
Giulia, I love how you roast everything together. Reminds me of a Patricia Wells recipe where she roasts lamb on top of a potato gratin.
I love that Patricia Wells recipe! Use that technique with roast chicken and pork, too. Doesn't matter what animal the fat comes from, when it's cooked into the potatoes, it's divine.
Kristen is the Senior Editor of food52.
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The recipe called for 4 medium red potatoes, but instead we used 6 small-ish new potatoes. They worked very well.
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After tossing them with olive oil, oregano, salt, and pepper, we threw them in the oven (not literally) to roast.
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We also pitted and sliced olives, finishing the ingredients for the sauce.
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Toasting the garlic in a pan Amanda's had since college. Which is to say it's practically new...
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Merrill tears basil right into the sauce.
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The sauce stays relatively thick, as it only cooks briefly.
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We made a well, of sorts, in the potatoes, and nestled in the (seasoned) cod.
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Poured the sauce over only the fish, and popped it back in the oven for only 12 minutes, at which point the fish was perfectly cooked, and the potatoes were crisp on the outside, and velvety on the inside.
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We'd serve this directly from the dish.
I just made this and it was delish! I added chopped onion and white wine to the sauce. Wow. This one is a keeper.