Name: Fresh Cod Roasted on a Bed of Potatoes with Olives
Yield: Serves 4
Ingredients: 1½ pounds fresh white Pacific lingcod or black cod fillets, cut into 4 equal pieces (about 6 ounces each); Sea salt and freshly ground black pepper; ¼ cup plus 2 tablespoons extra virgin olive oil; ½ cup chopped tomato; 1½ teaspoons chopped fresh flat-leaf parsley; 1½ teaspoons fresh thyme leaves; ¼ teaspoon piment d’Espelette (Spanish paprika); 1½ pounds large firm potatoes such as Yukon Gold; 8 large garlic cloves, lightly bruised; 1 jarred roasted red pepper, drained and chopped; 18 green olives, such as picholine, pitted; 1 lemon, cut into wedges

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The brilliance of this excellent Basque fish preparation resides in the composition of the marinade, a blend of olive oil, roasted red pepper, green olives, tomatoes, parsley, and thyme, and in the last-minute sprinkling of piment d’Espelette, a mildly sharp Spanish paprika that brightens all the flavors.

Use the freshest sweet, firm-fleshed fish you can find, preferably wild-caught. I suggest Pacific cod or halibut. The marinating takes place while you roast the potatoes (to