Dark cod with tomatoes and purée

Baked dark cod with tomatoes and classic potato purée

(1 serving)

  • 200 g dark cod 
  • 1 big of 2 small tomatoes
  • balsamic reduction
  • fresh herbs (I use oregano)
  • salt
  • pepper
  • lemon
  • orange olive oil (classic is also OK) 
  • 2 big or 3 small potatoes
  • 2 tablespoon butter
  • half of cup milk (full-cream)
  • carraway seed


Potatoe purée

Cook potatoes to be totally soft (cook without skin, use salt and little bit of carraway seed). When potatoes are boiled, pour off the water but let little bit still in pot (maybe 1 cm high), add butter and let it melt down. Add milk (not everything, you will see after whisking, if it is enough creamy but not too soft or running consistence) and whisk it handly to soft consistence to final purée.

Dark cod in baking paper

Preheat the oven for 180 degrees. Prepare baking paper (30 x 30 cm), season it the fish, squeeze lemon juice for both side of fish and place it on paper. Put slice of tomatoes on fish (small enough to roll a fish), sprinkle with cutted herbs, let fall of reduciton drop on the top, season it little bit again, sprinkle with olive oil. Roll the fish to everything stay inside and do
a package with help of baking paper. Bake for 12 minutes. 


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Tags: milk, salt, pepper, potatoes, fish, light , puree, cod, herbs , tomatoes , caraway