Goodfood Travels: Italy's Tomato-Braised Cod
with Roasted Baby Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Italy, where merluzzo in umido refers to cod braised in red sauce. With olives and multicoloured cherry tomatoes, you’ve got a trattoria-level dish on the table.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 450g Baby potatoes
- 140g Multicoloured cherry tomatoes
- 1 Garlic clove
- 14g Parsley
- 30g Olives
- 30ml Tomato paste
Contains: Cod • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
12 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
44 g
Sugars
6 g
Protein
28 g
Fibre
9 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve the tomatoes.
- Roughly chop the parsley leaves and stems.
- Mince the garlic.
- Roughly chop the olives.
Make the sauce
- In a medium pan, heat a drizzle of olive oil on medium.
- Add the tomatoes and sauté, 2 to 3 min., until beginning to soften.
- Add the garlic and tomato paste. Sauté, 30 sec. to 1 min., until fragrant and dark red.
- Add the olives and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 4 min., until beginning to thicken; season with S&P.
- If the sauce seems dry, gradually add 1 tbsp water (double for 4 portions) until you achieve your desired consistency.
- Add ½ the parsley; stir well.
Cook the cod
- Pat the cod dry; season with S&P.
- To the pan of sauce, add the cod and cook, partially covered, stirring occasionally, 4 to 6 min., until the cod* is cooked through and the sauce is slightly reduced; season with S&P.
Plate your dish
- Divide the potatoes and cod between your plates.
- Spoon the sauce over the cod.
- Garnish with the remaining parsley, a drizzle of olive oil and black pepper. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
