A quick-fix supper that will bring the scent of the Greek Isles to your kitchen. Serve with whatever green vegetable is in season for a meal that’s sure to please. I rarely cook with extra virgin olive oil but make an exception for this dish as the flavour is outstanding.
I know it seems crazy for a butcher to post a fish dish but please bear with me. The cod version is divine and cooks very quickly and makes a great change during Pesach, The Nine Days or when you feel like a lighter option. This scrumptious tray bake can have the protein easily swapped out with chicken thighs, breasts or even a whole chicken cut in eight pieces; just use margarine instead of butter and you are good to go, but please remember to extend the initial frying time by 5-8 minutes and the oven cooking time by approximately 25-30 minutes to ensure that the chicken is cooked all the way through
Ingredients to serve 4:
750g new potatoes washed and cleaned
4 portions of cod loin
2 tbsp potato flour (use plain flour if making outside of Pesach)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp salt
¼ tsp black pepper
A few tbsp neutral oil for frying
200g green olives
1 tbsp capers
75g melted butter or margarine
75 ml extra virgin olive oil
2 finely crushed cloves of garlic
Sea salt & black pepper
Handful of chopped parsley
Heat oven to 200°C and line the base of a roasting tin with baking parchment.
Cook the new potatoes in boiling salted water for 12-15 minutes, depending on size, until they can be pierced easily with a knife. Drain, cut into quarters and set aside.
Mix the potato flour, cumin, coriander, paprika, salt and pepper in a shallow dish and coat the cod on all sides in the mix.
Heat a few tablespoons of neutral oil in a frying pan to medium heat and fry the cod for approximately one minute to achieve a golden crust and then flip it over for a further minute.
Arrange the cod in the the baking tin with the new potatoes and scatter with the olives and capers. Season but be careful with the salt as the olives are salty.
Mix the melted butter, olive oil and chopped garlic and drizzle over the fish and potatoes.
Bake for 12-15 minutes depending on the size of the fillets then serve scattered with the chopped parsley.