Why You’ll Love This Roasted Cod Recipe
If you’re looking for a dish that’s both simple and bursting with flavor, you’re going to love this roasted cod recipe. It’s perfect for weeknight dinners or impressing guests without spending hours in the kitchen.
The combination of tender potatoes, juicy tomatoes, and aromatic garlic creates a delicious base that complements the flaky cod beautifully. Plus, it’s all made in one pan, which means fewer dishes to wash!
I appreciate how the rosemary and basil add a fresh touch, elevating the dish even further. Trust me, once you try this, it’ll quickly become a favorite in your home!
Ingredients of Roasted Cod
When it comes to whipping up a delicious meal, having the right ingredients is key. This roasted cod recipe isn’t only simple, but it also brings together a handful of wholesome ingredients that make for a delightful dining experience. You’ll love how they work together to create something truly special without needing to pull out every pot and pan in your kitchen.
So, let’s break down what you’ll need to get started on this tasty dish.
Ingredients:
- 450 g floury potatoes
- 1 garlic head
- 4 plum tomatoes
- 4 rosemary sprigs
- 3 tablespoons olive oil
- 600 g thick boneless cod fish fillets, skin on
- 4 tablespoons white wine
- Salt & freshly ground black pepper
- Basil leaves (to garnish)
Now, while you’ve got your shopping list in hand, let’s chat about a few things. First off, when it comes to the cod, you really want to go for thick fillets. Trust me, the flaky texture when cooked is what makes this dish shine.
And don’t skimp on the olive oil; it’s not just for flavor, but it helps everything roast beautifully together. As for the garlic, oh boy, it’s magical. It infuses the dish with a lovely aroma and flavor, but remember, you’ll need to peel those cloves before digging in.
And if you’re feeling fancy, fresh rosemary and basil can take this dish from good to extraordinary, so don’t skip those herbs. Happy cooking, my friends!
How to Make Roasted Cod
Alright, let’s immerse ourselves in the delightful process of making this roasted cod dish. First things first, preheat your oven to a toasty 220 degrees Celsius.
While that’s heating up, grab 450 g of those floury potatoes—because let’s be honest, a little starch goes a long way—and toss them into a large pot of boiling water. Cook them for about 10 minutes until they’re almost tender. You want them starting to crumble just a bit around the edges; that’s the sweet spot.
Once they’re done, drain them well and transfer them to a large roasting tin. Now, don’t forget the garlic head. Break it apart and nestle those cloves right between the potatoes. It’s like they’re cozying up for a flavor party.
Next, chop up those 4 plum tomatoes and scatter them over the top along with 4 sprigs of rosemary. Season generously with salt and pepper—don’t be shy. Drizzle 2 tablespoons of olive oil on top, and let that roast for about 15 minutes.
While that aromatic mix is roasting away, it’s time to introduce the star of the show: the cod. Grab your 600 g of thick boneless cod fillets (skin on, please) and gently lay them on top of the potatoes and tomatoes.
Drizzle the remaining olive oil over the fish, sprinkle with a little more salt and pepper, and then it’s time for a splash of excitement—add 4 tablespoons of white wine. Now, this is where the magic happens.
Pop that back in the oven for another 5 minutes. You’ll want to keep an eye on it; the cod should be cooked through and flake easily with a fork. When it’s finally done, tear over some fresh basil leaves for that pop of color and freshness.
And there you have it! Serve it straight from the pan, but remember to remind your guests to peel those roasted garlic cloves before they dig in.
I always forget that, and it ends up being quite the comedic moment at dinner parties. Trust me, the garlic will be soft and sweet, a perfect complement to the dish, but it’s a little tricky to eat in its skin.
Roasted Cod Substitutions & Variations
While roasted cod is a delightful dish on its own, there are plenty of substitutions and variations you can explore to tailor it to your taste or dietary needs.
If you’re not a fan of cod, try using salmon or halibut instead. For a vegetarian twist, replace the fish with hearty vegetables like eggplant or zucchini.
If you need a gluten-free option, swap the potatoes for sweet potatoes or cauliflower. I often experiment with different herbs, like thyme or dill, and sometimes I add a splash of lemon juice for extra brightness.
Don’t hesitate to make it your own!
Additional Tips & Notes
Exploring substitutions and variations can really enhance your roasted cod experience.
Don’t hesitate to experiment with different herbs like thyme or dill for a fresh twist. If you prefer a bit of heat, adding red pepper flakes can elevate the dish.
When it comes to potatoes, feel free to swap in sweet potatoes for a different flavor profile. I also recommend using a splash of lemon juice right before serving to brighten the dish.
Finally, remember to keep an eye on the cod while it cooks; it should flake easily when done. Enjoy your delicious creation!