This creates a really full flavoured dish - very easy to make - something that can be pretty much prepared ahead.
The salting of the cod definitely firms up the firm, and accentuates the flavour.
Making it for my brother and sister in law tonight!
I think it may also work with a little chorizo - perhaps without the capers and anchovies - might try and Spanish themed one another day........
Serves 4
600g cod fillets
100g table salt
10g coarse salt
1 garlic clove, finely chopped
3 tbsp olive oil
20g tinned anchovies, drained
200g pitted black olives
20g capers
40g passata
1 bunch parsley - roughly chopped
350g potatoes, thinly sliced
150g mini plum tomatoes, halved
Salt and pepper
Ready to go in the oven
1 Place the cod on a large flat tray. Mix the two salts and sprinkle over the fish. leave fo 40-60 minutes.
2 Pre heat the oven to 160 C fan.
3 Fry the garlic gently in the olive oil until it begins to colour - add the drained anchovies, olives and capers, stir to begin to break up the anchovies, and add the passata. Simmer for approx 10 minutes. Add a little water or vegetable stock if it starts to dry out.
4 Rinse the cod under cold running water. Cut into large pieces.
5 Pour the sauce into an oven proof dish. Add the fish and sprinkle with the chopped parsley.
6 Cover with the potato slices, add the tomatoes and season with salt and pepper and drizzle with a little olive oil.
7 Bake for about 20 minutes - or until the co is cooked and the potatoes crispy.
Ready to Eat!!
