We love goodCod With Potatoes & Samphire Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Plum Tomatoes
Red Wine Vinegar(ContainsSulphites)
Dukkah Mix(ContainsNuts, Celery, Sesame, Peanuts)
Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Pop the potatoes on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread them out in a single layer. Roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Heat a splash of oil in a medium saucepan over a medium high heat. When hot, add the sliced onion, garlic, vinegar and a pinch of sugar. Place a lid on the pan. Cook gently until the onions are really nice and soft, 10 mins. Add a splash of water to help soften the onions. Stir occasionally, ensuring the onions don't stick to the bottom of the pan.
Put the cod fillets on a lined baking tray. Season the cod with salt and pepper. Coat the top of the cod with the dukkah. IMPORTANT: Wash your hands after handling raw fish. Drizzle the cod with oil and roast on the middle shelf for 7-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Next add the halved tomatoes and samphire to the pan with the onion. Cook until they start to soften and break down, 3-4 mins. Take off the heat and set aside until ready to serve.
Share the potatoes between your plates and top with the roasted cod. Spoon the salsa on the side. Enjoy!