Quick and easy

“A fish recipe you can’t help but love, this is a light and summery alternative to fish and chips.“

Recently I haven’t had much time or the passion to cook for myself at home. But saying that, a work colleague named Alessio has inspired me to recipe test this Italian dish that is not only quick to make but incredibly flavorsome, light and healthy.

You will need:

8 baby potatoes or 3 medium size potatoes
2 lemon
parsley
2 tablespoon extra virgin olive oil
butter
cod fillet or tubot

Pre-heat the oven to 180 degrees. Start by thinly slicing or mandoline the potatoes into coin shapes (to prevent it from discolouring, add them into a bowl with cold water  and salt till the time you need it), lemons and finely chop the parsley.  In a small bowl, mix in the chopped parsley and extra virgin olive oil together and leave it aside. In a baking tray, butter the base and edges before adding halved baby potatoes and lemon slices, oven bake it for 10-13 minutes. On the skin side of the cod, place the lemon slices and gently place it on the potatoes. Brush the cod with parsley and olive oil before dressing the cod with potatoes as fish scales. Brush over the potato scales with some butter before seasoning it with salt and pepper. Oven bake for 15 minutes until fish is cooked through and potatoes are brown and tender. Serve immediately with a side salad of your choice and/or with rice.