Crispy Potatoes with Cod

This recipe is super simple and easy. It’s great for a dinner party. It’s delicious with a salsa verde, but I also love it with this very simple and even easier roasted tomato sauce, especially in the summer when tomatoes are so great. The potatoes get almost like fancy potato chips, in the best way.

Recipe

Yield: 4-5 servings

4-5 medium potatoes (I like yukon gold, but russets work, too)
About 6 tablespoons olive oil
Salt
1 ½ lbs cod or other thick white fish, such as halibut, cut into four or five pieces

Instructions

Preheat oven to 400. Line two sheet trays with foil and then parchment (easy clean up). Either using a very sharp knife or a mandolin, slice the potatoes into very thin slices (about ⅛-inch thick). Spread them out across the two baking sheets and drizzle liberally with olive oil and season with salt. Roast for 35 minutes or so. Season your fish lightly with salt and carefully place it directly on top of the potatoes. Roast for another 8 minutes or so until the fish is opaque and flakes easily and the potatoes are golden around the outsides of the pan. Serve immediately with either of the sauces below.

Roasted Tomato Sauce

This fish and potato dish is super simple and benefits from a great sauce–salsa verde, pesto, tartar, whatever you like. That said, it’s great with this roasted tomato sauce that you throw right in the oven at the same time as you’re roasting the potatoes and fish.

1-2 pints cherry tomatoes
½ red onion, finely chopped
3 cloves garlic, grated
2 tablespoons capers, drained and chopped
3 tablespoons olive oil
Generous pinch kosher salt
¼ cup flat leaf parsley, finely chopped

Instructions

In an 8x8 (or similar size baking dish, the shape doesn’t matter), combine the tomatoes, onion, garlic, capers, olive oil, and salt. Roast along with the fish and potatoes for 35 minutes. Remove from the oven, and using a fork or a wooden spoon, crush the tomatoes until the whole mixture because saucy. Add the parsley and stir. Note: This roasted tomato sauce is also excellent with chickpeas stirred in, and goes well with any fish or simple chicken.

Salsa Verde

1 to 2 garlic cloves (to taste)
Kosher salt
1 anchovy fillet
1 tablespoon capers, chopped
¼ cup extra-virgin olive oil
¾ cup (tightly packed) flat-leaf parsley leaves

Instructions

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.