seafood

roasted cod with potatoes and olives

You know all of those excuses you have for never having people over?  They have been wiped out with this one simple recipe.  Promise.

The shopping part is easy; you've got most of things things on hand.  No harrisa?  No problem.  Substitute smoked paprika and no one will complain.  Pick up the fish, some stuff for a salad, crispy bread, and you are good to go.  No fail dinner party (or just a really great dinner) from door to table in, oh, about 30 minutes.

roasted cod with potatoes and olives

(serves about 4)

for the fish:

1½ pounds cod fillet
2 lbs small mixed color potatoes, halved
1 cup mixed color pitted olives

for the sauce:

a handful of cilantro
2 cloves of garlic
1 T tomatoes paste
1 t harrisa
1 t crushed red pepper flakes
1 t maple syrup
1/4 cup olive oil
1 T balsamic vinegar
salt and pepper to taste

Pre-heat oven to 300º

Lay the fish in a roasting pan and scatter the potatoes and olives around.

Finely chop the cilantro and garlic together.  Stir in the remaining ingredients until well combined. Smear the fish with about 1/2 of the cilantro mixture.  Lightly coat the potatoes and olives with about 2 T of the remaining mixture, reserving the rest for serving.

Roast the fish for about 20 minutes or until opaque.  Serve immediately.