+

Sicilian-Style Cod with Parsley-Garlic Potatoes

2 servings Easy
Total: Active:
1 Rating 

Ingredients (14)

  • 1 yellow onion
  • 3 garlic cloves, divided
  • 6 sun-dried tomatoes
  • 1 1/2 ounces kalamata olives
  • 2 tablespoons capers
  • 1/16 bunch basil
  • 1/16 bunch flat-leaf parsley, divided
  • 12 ounces Yukon Gold potatoes
  • 2 fillets Pacific cod
  • 3 tablespoons olive oil
  • 1/4 cup white wine
  • 1/8 teaspoon red pepper flakes (optional)
  • Kosher salt
  • Black pepper
Try Amazon Fresh
Nutritional Information
  • Calories593
  • Fat24.64g
  • Saturated fat3.55g
  • Trans fat0g
  • Carbs43.82g
  • Fiber7.09g
  • Sugar6.52g
  • Protein47.07g
  • Cholesterol99.33mg
  • Sodium1273.57mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sicilian-Style Cod with Parsley-Garlic Potatoes

We love creating new ways to serve dishes Sicilian style, since this type of dish typically has flavor influences from both Italy and Greece. Here the fish is paired with deliciously roasted parsley-garlic potatoes for prime nom-ability.

Tips for Fish

Instructions

  1. 1Heat oven to 425°F. Peel onion and thinly slice. Mince garlic. Roughly chop sun-dried tomatoes, olives, and capers. Rinse basil and parsley and roughly chop leaves, discarding stems. Rinse potatoes and quarter. Rinse cod and pat dry with paper towel.
  2. 2On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of garlic, half of parsley, salt, and black pepper. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
  3. 3While potatoes cook, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes. Add sun-dried tomatoes, olives, capers, and remaining garlic and cook until garlic is golden, 1 to 2 minutes. Add white wine and red pepper flakes, if desired, and cook until reduced by half, 1 minute. Transfer sauce to a bowl and set aside.
  4. 4Season cod on both sides with salt and pepper. Add 1 tablespoon olive oil to pan from sauce over medium heat. When oil is shimmering, add cod and cook until golden on outside and cooked through, about 3 minutes per side. Add sauce and basil and warm through, about 1 minute. Taste and add salt and pepper as needed.
  5. 5Toss roasted potatoes with remaining parsley. Taste and add salt and pepper as needed.
  6. 6Divide cod and sauce evenly between 2 plates. Serve potatoes alongside.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...