John Myers
Ingredients for 4 servings:
- 120 ml olive oil, PLUS 4x 1 tsp for drizzling
- 1 large onion(s), chopped
- 2 tbsp parsley, finely chopped, divided
- 2 cloves garlic, pressed
- 2 tsp paprika powder
- 725 g potatoes, this year’s, grated, cut into 3 mm thick slices
- 1 tbsp flour
- 3 small bay leaves
- ½ tsp thyme, dried
- 1 pinch of clove powder
- 1 kg cod fillet(s), cut into 4 pieces (2.5 cm thick)
- Salt and pepper, freshly ground
- Lemon slices, as garnish
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Preheat the oven to 175 degrees C. Heat the olive oil in a large frying pan over medium heat. Sauté the onion until soft, about 5 to 7 minutes. Stir in a tablespoon of the parsley along with the garlic and paprika. Add the potatoes and toss to coat. Dust with flour. Add just enough water to just cover the potatoes, stirring gently. Add the bay leaf, thyme, and cloves. Bring to a boil and cover. Reduce the heat to low and simmer for 20 to 25 minutes, or until the potatoes are just tender when pierced. Do not overcook, as they will continue to cook. Empty the entire contents of the pan into one large or two small casserole dishes. Place the fish fillets on top, season lightly with salt and pepper, and drizzle each with 1 teaspoon of olive oil. Drizzle with any juices from the bottom of the casserole dish and bake in the preheated oven for 15 to 20 minutes, until the fish is cooked through. Sprinkle with the remaining parsley and season with salt and pepper. Remove the bay leaves before serving. Garnish with lemon wedges.
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