cod with potatoes and salsa verde

Guys, this dish was so good that I ate it in less than 5 minutes. If I had cooked for more than one, I would have gone back for seconds. I have zero self-control so I think it is a mere miracle that I didn't just make more of the potato and onion part.

Amazing.

I had originally planned to make this dish on Sunday evening... but then obviously made Mexican Chicken Soup. Monday night came around and I was so hungry that before I could thinly slice potatoes... I had faced a bunch of cheddar cheese, pretzels, and meats. According to the internet, fresh fish is only really good for 2 days in the fridge which meant today was the final day.

I wouldn't have thought this was a week night meal going into this honestly. I recently decided to make a concerted effort to cook more from the multitude of magazines I get (Food & Wine, La Cucina Italiana, Bon Appetit, Cooks Illustrated, and Cooks Country). So this weekend I piled a few in my bag before I set out for some light city adventure. Adventure = eating pizza and reading in the sun. I found this recipe in Food & Wine and loved it for the simple ingredients ... and seemingly simple prep.


When cooking I often try to think about when I would make a meal again ... and for who. This is certainly a dish for a small crowd, since I think it doesn't lend itself to family style serving. I like finding meals that I can serve to my vegetarian friends (HI LAUREN) without compromising some seriously awesome flavor. I also think my loyal blog readers Taylor and Lauren (different Lauren, not a vegetarian) will like this meal. They are often cooking great meals in the middle of the week and not old favorites, but new things they've never done before.

The most disappointing part of this recipe is that the pictures are so poor and blurry. I can nearly guarantee this to be a people pleasing recipe... or just a Jen pleaser. Feel free to invite me over and serve this to me.

Here's how it goes.

(Step 1) In a skillet, warm olive oil over moderate heat. You essentially want about 1/3 inch of depth for your potatoes and onion to simmer away in. Add in the potatoes, onion, and a healthy pinch of salt.
 (Step 2) Stir the skillet occasionally until the potatoes are browned. It will be about 15 minutes depending on the heat you keep the mixture at. I think you need to be cautious about the heat because the potatoes / onions are AMAZING when they are browned just right. Be more careful with the onions. After you think they are done, transfer the mixture to the individual bowls. Don't dump the oil!
(Step 3) Drop the heat to low on the skillet and add in the crushed garlic. Cook until golden ... which is not more than 5 minutes. Pull the garlic from the pan and toss it. Don't cry about it. There is plenty of garlic essence in the olive oil now.
(Step 4) Add cod to the low/medium skillet and cook until white throughout. You'll flip these babes once ... and I advice using a fish spatula for this. They are clutch - but obviously, use what you have.

(Step 5) Pull the cod from the pan and place on top of the potatoes in your individual bowls.

(Step 6) Pour off all but 1/3 cup of olive oil from the pan. I didn't really have that much left after all the cooking - so you might not either. But make sure you have 1/3 cup and add 1/4 cup of water to the oil. Bring to a simmer.

(Step 7) Stir in your parsley and season with salt. It might be my imagination but the parsley turned this insanely bright shade of green as soon as I tossed it in the skillet. Maybe yours will do the same.
(Step 8) Spoon the salsa verde over the cod and potatoes .... and eat. And love. And make again.

Shopping List (for 4... but I cooked for 1)
3/4 lb thinly sliced new potatoes
1/2 white onion, thinly sliced
3 smashed cloves of garlic
1/4 cup olive oil
kosher salt
1/2 cup finely chopped parsley
1 1/2 lb cod, cut into 2 inch sections

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