Recipe: Baked Mediterranean cod with sauté lemon potatoes

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By Edward Hayden

You will need:

For the cod:

4 fillets of cod

1 tbsp of olive oil


4 dsp black olive tapenade (see recipe below)

For the sauté potatoes:

16 baby potatoes

½ lemon, juiced

3 cloves garlic

½ medium sized onion

2-3 sprigs of thyme



1. Preheat the oven to 200C/400F/Gas Mark 6 Place the cod in a roasting tray. Season with a little salt and cracked black pepper and then spread the cod with the tapenade. Roast in the hot oven for 12-14 minutes, this time will vary depending on the thickness of the fish. When cooked the fish will feel brittle to the touch.

2. Dice or slice the potatoes into thin or small pieces.

3. Heat a large frying pan with a little oil or butter and add the chopped onion, chopped garlic and thyme and cook for a moment or two. Reduce the heat and add the diced potatoes and cook over a low heat for up to 10 minutes until the potatoes are cooked through to the centre.

4. Season with a little salt and pepper and lemon juice and serve the fish with a large green salad or some blanched green vegetables.

For the black olive tapenade:

250g/9oz black olives, stoned

3 cloves of garlic

150ml/5floz olive oil

Juice of ½ lemon

1 tbsp of chopped walnuts

3-4 anchovy fillets, tinned

1. Add all the ingredients for the tapenade into a food processor and blitz for 2-3 minutes until a suitable smooth consistency is achieved. If you would like to alter the consistency you can add a little extra olive oil to the puree.

2. This paste can be stored in the fridge for seven days. Store it in a sterilised jar in the fridge and cover the top of the paste with two extra dessertspoons of olive oil.


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