Roast Cod With Watercress Crushed Potatoes Recipes

ROAST COD WITH WATERCRESS CRUSHED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Boil the potatoes until tender.
• Drain.
• While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
• Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
• Squeeze over the lemon juice and sprinkle with salt and pepper.
• Bake the fish for 10-15 minutes, until it flakes easily.
• Meanwhile, discard the thick, woody stems from the watercress.
• Put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
• Return the hot potatoes to the pot along with the watercress and use a fork to mash.
• You are not aiming for a smooth mash but rather a crushed texture.
• When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
• Season with salt and pepper and give a final stir.
• To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
• You could sprinkle over an extra glug of oil, if you are a real olive oil fan.

COD AND POTATOES

Steps:

• Heat oven to 425 degrees.
• Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
• Meanwhile, rinse the cod fillets and pat them dry with paper towels.
• After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
• Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
• Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
• Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

ROAST COD WITH POTATOES AND TOMATOES

Steps:

• Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
• Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
• Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.
• Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
• Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.