Cretan Baked Cod with Lemon, Dill, Crushed Potato and Olives
- Prep
- 8 min
- Cocción
- 16 min
- Total
- 24 min
- Porciones
- 1
Ingredientes
- 90g (raw)cod fillet, skinless
- 200gwaxy yellow potatoes, 1 cm dice
- 80gcherry tomatoes, halved
- 15g (about 5 olives)Kalamata olives, pitted
- 1tsp (5g)capers, drained
- 18g (about 4 tsp)extra virgin olive oil
- 1clove (3g)garlic, sliced thin
- 1tbsp (about 4g)fresh dill, chopped
- 1/2tspdried oregano
- 1/2(8g juice)lemon, juiced (plus 2 thin slices)
- 1/4tspsea salt (non-iodized)
- 1/8tspblack pepper
Preparación
- 01
Heat the oven to 200 °C (400 °F).
- 02
Toss the diced potatoes with 2 teaspoons of the olive oil, half the garlic, the oregano, half the salt and a few grinds of pepper in a small ovenproof dish or skillet.
- 03
Roast the potatoes 12 minutes, then crush each piece lightly with the back of a spoon — they should split open but stay in chunks.
- 04
Pat the cod dry. Nestle it on top of the crushed potatoes. Scatter the cherry tomatoes, olives, capers and the rest of the garlic around. Lay the lemon slices on the cod, drizzle the remaining olive oil over everything, and shower with the dill.
- 05
Return the dish to the oven for 8-10 minutes until the cod flakes easily with a fork and the tomatoes are slumped.
- 06
Finish with the lemon juice, the remaining salt to taste, and a final crack of black pepper.
Nutrición (por porción)
- Calories
- 412kcal
- Protein
- 21g
- Carbs
- 32g
- Fat
- 22g
- Fiber
- 5g
- Selenium
- 30mcg
- Zinc
- 1.5mg
- Iron
- 2.5mg
- B12
- 0.8mcg
- Iodine
- 88mcg
- Sodium
- 460mg