Cod Mare Chiaro

By • July 21, 2009 • 12 Comments


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Author Notes: This is something you might find in a red sauce Italian restaurant, but that doesn't mean it's not delicious if made well. I had some tomato sauce left over from the previous night's dinner, but I was tired of pasta so I added some olives, capers, and oregano to it and roasted up some cod and potatoes. - Giulia MelucciGiulia Melucci

Food52 Review: Giulia Melucci's recipe made us think of an old Patricia Wells recipe that we love, in which lamb is cooked atop a bed of potatoes. In Melucci's dish, you begin by roasting quartered potatoes until they're almost tender. While they cook, you get a fresh, chunky tomato sauce simmering on the stove, seasoning it with capers, olives, oregano and fresh basil. When the potatoes are nearly done, you push them to the sides of your roasting pan, plop the fish in the center, spoon the glistening sauce on top and send it back in the oven to finish cooking. Like with Fisheri's pasta, you get an excellent summer fish dinner with very few ingredients. - A & MA&M

Serves 2

  • 4 medium red potatoes
  • 2 tablespoons olive oil
  • 1 pound cod
  • 1/2 teaspoon chopped garlic
  • 1 cup chopped tomatoes, fresh or canned
  • 6 pitted kalamata olives, sliced
  • 1 teaspoon capers, rinsed
  • 1/2 teaspoon oregano, fresh or dried
  • 4 basil leaves, torn
  • salt
  • freshly ground pepper
  1. Preheat oven to 400 degrees
  2. Cut potatoes into quarters. Toss in a bowl with 1 tablespoon olive oil, 1/4 tsp. oregano, salt and pepper. Place in a small roasting pan and roast for twenty minutes.
  3. While potatoes are cooking warm 1 tablespoon of olive oil in a small skillet over medium heat, add the chopped garlic, saute until garlic is golden (2-3 minutes).
  4. Add the chopped tomatoes to the garlic and oil. Allow the tomatoes to come to a simmer then add the sliced olives and capers, the rest of the oregano, salt, pepper, and two of the torn basil leaves; cook for 2 more minutes.
  5. When the potatoes have roasted for 20 minutes clear a space in the center of the pan, add the cod, cover with tomato sauce and roast with the potatoes for 20 more minutes.
  6. Remove from oven, divide between two plates, garnish with the remaining fresh basil leaves and serve.

Tags: Easy

Comments (12) Questions (0)

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25 days ago Kathy R

Delicious. I didn't change a thing. Used Hunt's fire-roasted tomatoes with excellent results.

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about 1 year ago Kateq

Lovely and easy and what's left of the sauce with the bits of fish will be super over pasta. Thanks!

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almost 2 years ago Kate Kaufman

This was super easy and delicious. I have never cooked cod before and we loved this recipe. Definitely on the short list from now on.

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about 3 years ago tburns01

I just made this and it was delish! I added chopped onion and white wine to the sauce. Wow. This one is a keeper.

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over 3 years ago Paige K

I made this tonight with salmon - it was delicious! I added a 1/2 cup of white wine to the sauce for a bit more liquid, along with 2 vine ripened tomatoes and half an onion. This is my 2nd time cooking this - I absolutely love it!

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over 3 years ago CaryNC

Hmm.. I happen to be cooking red potatoes and fresh cod tonight and was going to do onions, capers, and thyme but this looks really good and I happen to have some leftover red sauce. Wish I had all those extra home grown tomatoes now that I was so sick of last month. Thanks!!

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over 4 years ago jodikantor

So easy. So good. But better for winter than summer? We used greenmarket tomatoes, but given all the garlic and capers, I think Pomi would have tasted pretty much the same...

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over 4 years ago Rhonda35

Variation: Last night, I had all of the ingredients for this recipe, except the fish. Used boneless, skinless chicken breasts instead - delicious!

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over 4 years ago KelseyTheNaptimeChef

This looks divine, I love the idea of using leftover red sauce with cod.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Those potatoes look perfectly roasted -- your photo is making me hungry!

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Giulia, I love how you roast everything together. Reminds me of a Patricia Wells recipe where she roasts lamb on top of a potato gratin.

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over 4 years ago Rhonda35

I love that Patricia Wells recipe! Use that technique with roast chicken and pork, too. Doesn't matter what animal the fat comes from, when it's cooked into the potatoes, it's divine.