It's no surprise that I have a penchant for big, bold flavors and hearty, saucy dishes that you can mop up with some kind of carb. However, once in a while, perhaps after taking a glimpse of your winter bod in the mirror and realizing you've maybe gone a little too far, you crave something lighter and healthier to nourish you. And anytime I go light, I go with fish. Not only is it healthier, but it's quick to prepare and there are a million ways to make fish delicious.
This simple cod recipe evokes the clean, fresh flavors of the Mediterranean. Delicate cod pairs well with salty olives, sweet tomatoes, and hearty potatoes. All you really need to flavor these pure ingredients are salt, pepper, lemon, and garlic.
I was lucky to find gorgeous cherry tomatoes on the vine, but you can easily use grape tomatoes or cherry tomatoes off the vine. Kalamata olives are a good choice for this dish, but I used a nice mix of Kalamata and green olives. As for the potatoes, you can replace the red new potatoes with regular new potatoes, Yukon gold potatoes, or fingerling potatoes.
The whole thing should come together in less than 40 minutes (the most time-consuming part is waiting for the water to boil!). Recipe below.
4 cod fillets (6 to 8 ounces each)
2 lbs red new potatoes
1 pint cherry or grape tomatoes, whole
1/2 cup pitted olives (I used green and Kalamata)
4 cloves garlic, sliced
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
Lemon slices, for garnishing (optional)
- Cover potatoes with cold water in a pot, season with salt, and bring to a boil. Boil until fork tender (about 15 minutes).
- While potatoes are boiling, rub both sides of the cod fillets with 1 teaspoon olive oil and season both sides with salt and pepper.
- When potatoes are ready, drain them in a colander and let them cool for a bit. Then chop them into quarters.
- Heat a nonstick skillet with 1 tablespoon olive oil on medium-high heat and add the cod, skin side down if there is skin. Cook without turning for about 4 minutes until the skin is crispy or the side touching the pan is browned.
- Flip the fillets over and add the potatoes, tomatoes, olives, and garlic. Season potatoes with salt and pepper, drizzle everything with the half lemon, and cook for about 3 to 4 minutes until the fish flakes with a fork and the tomatoes soften.
- This can be done in batches if not everything fits into the skillet.
- Garnish with lemon slices if you wish.