A tray of baked cod is one of the most elegant ways to produce dinner with very little strain. Here, thin potatoes soften beneath the fish while lemon, garlic, and olives provide lift, salinity, and balance.
Ingredients
- 700 g waxy potatoes, thinly sliced
- 3 tablespoons olive oil
- 4 garlic cloves, sliced
- 1 teaspoon paprika
- Salt and black pepper
- 4 cod fillets, about 150 g each
- 1 lemon, thinly sliced
- 1/2 cup green olives
- 1/4 cup chopped parsley
- 75 ml white wine or stock
Instructions
- Heat the oven to 210°C. Toss the potatoes with 2 tablespoons olive oil, half the garlic, paprika, salt, and pepper. Roast in a shallow baking dish for 20 minutes.
- Nestle the cod fillets over the potatoes. Scatter with the remaining garlic, lemon slices, olives, and parsley. Drizzle with the remaining oil and pour the wine or stock around the edges.
- Bake for 12 to 15 minutes, until the cod flakes easily and the potatoes are fully tender.
- Rest for 3 minutes before serving so the juices settle back into the dish.
- Spoon some of the pan juices over each portion at the table.
Tips
- If the potatoes are cut slightly thicker, parboil them briefly before roasting.
- Haddock also works well here if cod is unavailable.
- A few capers can be added with the olives for a sharper finish.