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Ingredientes
- This is a beautifully easy, rustic-style dish, packed with flavour. Serve at the table so your guests see it, still sizzling, in its roasting pan.
- 450 gm floury potatoes (desiree , pontiac, or possibly maris piper)
- 1 x garlic bulb
- 4 x plum (roma) tomatoes
- 4 x rosemary sprigs
- 3 Tbsp. extra virgin olive oil
- 4 x 150g thick boneless cod fillets, skin on.
- 4 Tbsp. white wine Salt & freshly grnd black pepper Handful of fresh basil leaves, to garnish
Direcciones
- Cube potatoes and cook in boiling water for 10 min, till almost tender and starting to crumble slightly around the edges. Preheat oven to 220 deg.
- C. Drain the potatoes well and transfer to a large roasting pan. Break garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbsp. of the extra virgin olive oil. Roast for 15 min. Add in the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 min. Splash in the wine and cook for a further 5 min till the fish is just cooked. Tear over the basil leaves and serve straight from the pan. Remember to remind your guests which they'll need to peel the cloves of garlic before they eat them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 91 | 77% |
| Total Fat 10.3g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 98mg | 3% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.15g | 4% |
| Protein 0.43g | 1% |
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