Roasted Alaskan Cod with Olive, Lemon & Potato Salad
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients
- 4 Vital Choice Alaskan cod fillets (6 ounces each)
- 3 medium Yukon Gold potatoes
- 1/4 cup Vital Choice organic extra virgin olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped onion
- 2 Tablespoons sherry vinegar (or Vital Choice red balsamic vinegar)
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- Zest of 1 lemon
- 8 green olives (cerignola or Lucques preferably), slivered, pits removed
- 10 pitted Nicoise olives, slivered, pits removed
- 1 tablespoon fresh marjoram, chopped rough
- 1 tablespoon fresh Italian parsley, chopped rough
- Salt and Pepper, to taste
Instructions
- Pre-heat oven to 425°F.
- Peel the potatoes and place them in a saucepot; cover with cold water. Boil for 5 minutes, turn off the heat and cool 10 minutes.
- Remove potatoes from liquid. Cut into 1/3-inch to 1/2-inch thick slices. Place potatoes on a spray-coated or oiled baking pan. Bake 10 minutes, or until cooked.
- In a large pan, simmer the garlic and onion in olive oil for 4 minutes on medium heat or until fragrant. Stir in the sherry vinegar and paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.
- Season the cod fillets with salt and pepper. In sauté pan on medium-high heat, warm 2 to 3 tablespoons olive oil. Add cod and sauté until golden brown, about 4 minutes per side.
- To serve, divide and portion potato salad onto 4 plates, top with cod and spoon any remaining sauce from the potato salad over the fillets.