48 minutes ago
Thursday, June 10, 2010
I love one pan dishes.
You don't have to use frying pans, stock pots and bowls to prep the meal.
Just one pan, please.
Cod looked beautiful in my fish market this week, and it even smelled sweet, so I bought it, thinking of my Cod Provencal.
This dish is very similar, using the same ingredients, though I just threw everything in a roasting pan together and cooked it all together.
The key is making sure you drizzle each layer with olive oil, kosher salt and pepper so you have a nice crust on the potatoes and fish.
Season with either thyme or rosemary, fresh or dried, even herbs de Provence are nice on this simple dish.
Roasted Cod w/ Potatoes & Olives:
2 fresh cod filets (about 1 1/2 lbs.)
handful of kalamata olives
6 cherry tomatoes, cut in half
1 small leek, white part only, sliced thin
6 new potatoes (small red or 1 Yukon gold)
olive oil and kosher salt
fresh or dried herbs (rosemary or thyme)
Start by drizzling some olive oil on the bottom of your favorite roasting pan.
(My new favorite pan is a vintage 1950's yellow enamel DANSK mid century modern one that I found on ebay!).
Lay your cod filets on the olive oil in the pan. Drizzle olive oil over the fish and sprinkle liberally w/ kosher salt and pepper.
Cut your vegetables and olives and slice the potatoes very thin, so they cook evenly with the fish.
I draped some of the thin slices of potatoes over the fish to look pretty!
Place the leeks, tomatoes, olives and rest of the potatoes around the fish.
Snuggle them in together in a nice cozy grouping.
Drizzle everything with more olive oil and kosher salt and sprinkle with fresh herbs.
Roast at 450F for about 20 minutes until the potatoes look done and the fish is firm to the touch.
A really simple and delicious weeknight meal.