Oven-Roasted Potatoes with Cod
Baked fish might inspire a boring weeknight feeling, but this slowly baked, tender cod served on top of potatoes flavored with ham fat is anything but—it’s easy enough for a weeknight but tasty enough to share. If you’re having friends over or just want to go the extra mile, serve this with Mother-Sauce Mayo on the side. It’s hard to believe that pork-flavored potatoes could get even better, but wait until you try pork-flavored potatoes with handmade mayonnaise.
Ingrediënten
Serves 4
- 1 ounce jamón Ibérico prosciutto, or bacon, thinly sliced
- ¼ cup extra-virgin olive oil
- 1 white onion thinly sliced
- 2 cloves garlic crushed
- 2 russet potatoes peeled and cut into ¼-inch slices
- Salt
- 1½ pounds Atlantic cod black cod, or sea bass, cut into 2-inch slices
Instructies
- Preheat your oven to 400°F.
- In a large pan on low heat, cook the ham until it’s crispy, about 6 minutes.
- Use a slotted spoon to transfer the ham to a paper towel to drain, leaving the fat in the pan.
- (If you don’t have a slotted spoon, tilt the pan to one side, let the fat pool at the bottom, and scoop out the meat.
- )
- With the fat still in the pan, turn the heat to medium-low.
- Stir in the olive oil, onion, and garlic.
- Cook until the onion is soft but hasn’t taken on any color, about 10 minutes.
- Stir in the potatoes, ham, and a pinch of salt.
- Cook, stirring frequently, until the potatoes sizzle and begin to brown, about 10 minutes.
- Transfer the potato mixture to a small casserole or baking dish.
- Bake until the potatoes and onion have browned, stirring a couple of times to prevent any sticking on the bottom of the dish, about 20 minutes.
- Remove the potatoes from your oven and lower the temperature to 275°F.
- Leave your oven door open for a few minutes to allow it to cool.
- Set the fish on top of the potatoes and sprinkle with a pinch of salt.
- Return the potatoes and fish to your oven and bake until the fish is cooked through, about 20 minutes.
- Serve immediately.
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