I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.
Ingredients
- 1 kg medium sized potatoes, peeled cut long and thin into about 4 pieces if medium sized
- 225 g onions peeled and finely chopped
- 6 cloves garlic
- a handful fresh thyme or oregano
- salt and black pepper
- 300 ml best olive oil
- the juice of 2 lemons
For the Fish:
- ! kg thick fillet really fresh cod it needs to be 2.5 to 4 cm thick
- olive oil
- sea salt and black pepper
Servings:
Instructions
- Preheat oven to 200 C, Gas Mark 6. Put the potatoes into a gratin dish or roasting tin so that they fit snugly in one layer. Throw in the onion and garlic and the herbs stripped from their stems. Season and add the olive oil and lemon juice. Add enough water barely to cover.
- Cook for 45 minutes before turning the potatoes over and cooking for another 45 minutes, until very tender.
- Fifteen minutes before the potatoes are ready cook the fish. Butter a gratin dish thickly and put in the cod, skin side down. Dribble some really fine olive oil over the top. Season well and bake for 15 minutes then test with the point of a sharp knife. If it goes right through the flesh with no resistance the fish is done.
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