Greek cod with new potatoes

V A quick-fix supper that will bring the scent of the Greek Isles to your kitchen. Serve with whatever green vegetable is in season for a meal that’s sure to please. I rarely cook with extra virgin olive oil but make an exception for this dish as the flavour is outstanding.

Serves: 4

Prep: 10 mins Cooking: 25-30 mins

INGREDIENTS

750g new potatoes washed and cleaned 4 portions of cod loin 2 tbsp potato flour (use plain flour if making outside of Pesach)

1 tsp ground cumin

1 tsp ground coriander 1 tsp paprika ½ tsp salt

¼ tsp black pepper

A few tbsp neutral oil for frying

200g green olives

1 tbsp capers

75g melted butter or margarine

75 ml extra virgin olive oil 2 finely crushed cloves of garlic

Sea salt & black pepper Handful of chopped parsley

METHOD:

l Heat oven to 200°C and line the base of a roasting tin with baking parchment. l Cook the new potatoes in boiling salted water for 12-15 minutes, depending on size, until they can be pierced easily with a knife. Drain, cut into quarters and set aside. l Mix the potato flour, cumin, coriander, paprika, salt and pepper in a shallow dish and coat the cod on all sides in the mix. l Heat a few tablespoons of neutral oil in a frying pan to medium heat and fry the cod for approximately one minute to achieve a golden crust and then flip it over for a further minute. l Arrange the cod in the the baking tin with the new potatoes and scatterwith the olives and capers. Season but be careful with the salt as the olives are salty. l Mix the melted butter, olive oil and chopped garlic and drizzle over the fish and potatoes. l Bake for 12-15 minutes depending on the size of the fillets then serve scattered with the chopped parsley.

louismann.co.uk / thebutchersdaughter. org