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Roasted Cod with Olives & Mashed Potatoes
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Ingredients:
1-1/2 lb (681 g) all-purpose potatoes, peeled and thinly. sliced
3/4 teaspoon salt, divided
1/2 cup (125 mL) chopped parsley
6 Kalamata olives, pitted and' finely chopped
1 clove garlic, minced
4 teaspoons (20 ml) olive oil
2 tablespoons (30 ml) fresh lemon juice
4 cod steaks (8 oz / 228 g each)
Cherry tomatoes and fresh parsley leaves for garnish (optional)
Directions:
- Preheat oven to 400°F (200°C).
- Combine potatoes, 1/4 teaspoon salt, and water to cover by 1 inch (2.5
cm) in medium saucepan. Bring to a boil, reduce to a simmer, and cook
until potatoes are tender, about 15 to 20 minutes. Drain, reserving 2
tablespoons potato cooking liquid.
- Meanwhile, combine 1/4 teaspoon salt, parsley, olives, garlic, and 2 teaspoons olive oil in small bowl; set aside.
- Place cod in baking pan large enough to hold it in a single
layer. Sprinkle lemon juice over cod and spoon parsley-olive mixture on
top. Bake until cod is cooked through, about 10 to 12 minutes.
- Return potatoes to pan. Add remaining 1/4 teaspoon salt, reserved
potato cooking liquid, and remaining 2 teaspoons olive oil. Mash with a
potato masher. Serve cod with potatoes on side.
Makes 4 servings.
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