Quick Cod, Potato and Tomato Bake
I used Chermoula paste, but you could try harissa, pesto or salsa verde.
We recently took a family holiday to France, and had some close friends housesit for us. On our return, the daughter, who is a young teen, had baked a cake… the most perfect, moist, professional, carrot cake I had ever tasted. It was Bake Off worthy, I kid you not. Waaaaay better than any cake I had ever made!! What a treat to come home to!
What I also enjoyed, was coming home to their leftover bits and bobs, which saw us through a few days until I got to the shops. (And also satiated my inner nosy person who likes to look in other people’s shopping baskets!)
There were some cooked buttered, herby potatoes in the fridge. And, being a waste not want not type of girl, I used them in this really lovely simple summery lunch (that could also be a dinner).
We often have cooked potatoes in. I always say, like with mash or rice, or quinoa etc, if you are making some you may as well just make a big portion and use the leftovers for another dish. I love little potatoes fried up with a fried egg the next day.
Anyhoo - this dish is inspired actually by a Delia recipe that Adam’s mum always used to make - with lovely big chunks of cod, homemade salsa verde on top, sliced waxy potatoes and then a crust of parmesan.
I had some cod hanging about in the freezer, which got defrosted the day we got home, which then proceeded to sit in the fridge for 2 days, at risk of being wasted.
So before that minor atrocity occurred, I made a nice little lunch for me and Adam instead of chucking them - which I very rarely do with food but when I do I feel SO guilty and just hate it.
It’s really rather nice. A top tip from moi is to buy a few jars of pastes to add to dishes that quickly elevates them. Harissa, Olive Tapenade perhaps, or Chermoula (which I used here - like a north African paste with cumin, lemon, and coriander). Pesto is a good one, especially for kids. Or even just some good olive oil and a squeeze of lemon would work. Maybe a few capers if you have them. Chuck in some olives too perhaps.
Double the quantities for a family meal and serve with salad.
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Serves: 2
Takes: 5 mins to prep - 20 mins to cook = 25 mins
2 cod fillets
Handful of cherry toms, halved
Approx 10 cooked baby potatoes, sliced thinly
Jar of spice paste - like Chermoula
EV olive oil
S&P
Cut the cod chunks up or leave them whole - I cut them up to cover the tray base.
Top the cod with a layer - or lots of dollops - of Chermoula (or chosen paste).
Add a scattering of tomatoes, plenty of EV olive oil and S&P.
Top with sliced potatoes. More EV oil and more seasoning.
Bake for about 20 mins in a hot oven (about 180-200C).