Cod ‘alla Puttanesca’ with Olive Oil Smashed Potatoes
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Recipe Card
ingredients
- 4 half pound cod fillets
- 1 pound halved campari tomatoes
- 1 jar kalamata olives
- 1/2 finely chopped onion
- 2 tablespoons capers
- 1/2 dried oregano or thyme
- 5 tablespoons olive oil
- salt and pepper
- 8 medium potatoes
Method
Step 1
For simple puttanesca sauce: preheat the oven to 275 degrees. Roast halved tomatoes 2 tablespoons olive oil, dried thyme or oregano, and a dash of salt on a baking sheet for 2 hours. Remove from oven and set aside. In a medium pot, add 3 tablespoons olive oil, onion, capers, olives. Heat over medium/low heat for 2-3 minutes, until onion begins to soften. Add tomatoes, and gently fold into onion-olive mixture.
Step 2
For cod: preheat the oven to 375 degrees, and roast cod in a lightly olive oil coated 8×8 glass pan for 15-20 minutes, until just opaque.
Step 3
For olive oil smashed potatoes: bring a large pot of water to a boil. Add potatoes, and reduce heat to a gentle boil. Cover pot, leaving a slight opening to keep pot from boiling over. Boil for 30-40 minutes, until potatoes are soft when a fork is inserted. Drain water, and mash potatoes with about a ½ cup olive oil, salt, and pepper, until potatoes are soft and smooth. Add more olive oil if necessary. Serve immediately.
Step 4
To plate: make a bed of smashed olive oil potatoes, add cod fillet, and top generously with puttanesca sauce.