Prep: 10min | Cooking: 30min
Complexity: 2/5
ingredients:
(serves 2)
400g cod filet
1/2 tbsp grated lemon rind
salt, pepper, olive oil
1 garlic clove, minced
2 tomatoes, diced
2 large potatoes, diced 1cm
1 tbsp capers
1/4 cup white wine, or vegetable stock
3-4tbsp chopped parsley
method:
Season cod generously with salt, sprinkle with lemon rind and some pepper, and pat fish down. Set aside.
In a wide pot or pan, heat some oil and fry the garlic. Once aromatic, add the tomatoes, potatoes and capers. Season generously with salt and a little pepper. Allow some of the tomato juices to evaporate before extinguishing with the wine (or vegetable stock). Lower the heat and simmer, covered, for 10 min.
Remove lid and mix vegetables (potatoes should already be softening. Simmer, covered, another 5 min if you're worried they're still too hard).
Then carefully layer the fish on top of them (the fish should not touch the bottom of the pan, but should rest on top of the veggies and cook from their heat). Cover pan with lid and simmer 15 min.
Remove pan from heat and set lid aside. Add parsley and drizzle a little olive oil over the fish.