John Myers
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Cod with Mediterranean Topping, Oven Tomatoes and Mashed Potatoes and Horseradish
The perfect cod with mediterranean topping, oven tomatoes and mashed potatoes and horseradish recipe with a picture and simple step-by-step instructions.
Mediterranean topping
- 2 Dried tomatoes soaked in herb oil, finely chopped
- 6 Olives, finely chopped
- 1 tsp Lemon zest
- 1 Garlic clove, finely grated
- 1 tsp Olive oil
- 1 Splash Lemon juice
Oven tomatoes
- 300 g Small, colorful tomatoes
- 1 tsp Raw cane sugar
- 2 Garlic cloves, finely chopped
- Black pepper from the mill
- Salt
- Olive oil
Potato and horseradish mash
- 500 g Floury potatoes, peeled and diced
- Horseradish
- 1 Sting Butter
- Salt
cod
- 300 g Cod fillet
- 2 Cloves of garlic, pressed
- 1 Lemon wedge
- Salt
- Butter
Mediterranean topping
- Mix the tomatoes, olives, garlic and lemon zest, season with olive oil and a splash of lemon juice, set aside and let it steep.
Oven tomatoes
- Brush a small baking dish thinly with olive oil. Slightly score the tomatoes and place in the baking dish, sprinkle with the chopped garlic and sugar, season with salt and pepper and drizzle with a little olive oil.
- Then braise in an oven preheated to 180 degrees for about 20 minutes.
Potato and horseradish mash
- Boil the potatoes in salted water until they are done, then drain and allow to evaporate well. Then add the butter and pound well. Now season with horseradish and salt. The amount of horseradish is determined by everyone, depending on how spicy you like it.
cod
- Melt some butter in a pan at medium temperature, add the pressed garlic and lemon wedges, then add the fillet, turn the stove on to the lowest setting and cook approx. Let it fry for 4 minutes, always pouring the flavored butter over it, so the fish does not need to be turned. Finally, add a little salt.
finish
- Put the mash on a plate with the help of a serving ring, add the cod fillet, put some topping on the fish and add the braised oven tomatoes.
tip
- Do not tip the brew away from the oven tomatoes. I kept it, it has such a great aroma and I use it for Sunday dinner. It would be a shame.
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