Roasted Cod and Potatoes with Balsamic Butter Sauce
Roasted Cod and Potatoes with Balsamic Butter Sauce
by BushyEyes
2 Comments
BushyEyes
**Ingredients:**
* 4 4-ounce fresh or frozen cod filets * 4 cloves garlic, peeled and minced (or garlic powder) * 2 tablespoons extra virgin olive oil, divided * 1 pound baby gold potatoes, halved * 1 pint cherry tomatoes * 6 ounces green olives, pitted and torn in half * Salt and pepper to taste * 1/2 cup balsamic vinegar * 4 tablespoons cold butter, cubed * Fennel pollen and chili flakes, optional for garnish
**Method:**
**Prepare the potatoes:**
1. Preheat oven to 425°F. 2. Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the potatoes and cook for 2-3 minutes. Season with salt and pepper. 3. Add the tomatoes and olives and toss to combine. Add the garlic or garlic powder and cook for 1 minute until fragrant. Season again with salt and pepper. Arrange the vegetables in an even layer and transfer them to the oven for 25-30 minutes or until the potatoes are fork-tender.
**Roast the cod:**
1. Remove the pot from the oven. Arrange the cod on top and drizzle with 1 tablespoon olive oil. Return the pot back to the oven and bake for an additional 8-12 minutes until the cod is opaque and flakes easily with a fork.
**Prepare the balsamic butter sauce:**
1. Meanwhile, add the balsamic vinegar to a saucepan and turn the heat to medium-high. Once boiling, reduce heat to medium, and rapid-simmer for 5-7 minutes or until reduced by half. 2. Whisk in a few cubes of butter at a time, whisking after each addition, until the sauce is thick and all the butter has been incorporated. Taste and season with salt. Remove from heat.
**To serve:**
1. Divide the potatoes and tomatoes between shallow bowls and place a cod filet on top. Drizzle with the balsamic butter sauce. Sprinkle with fennel pollen and silk chili if you like. Enjoy!
Upintheair84
Is this a Portuguese dish? Sounds like Bacalhau. Ever tried it with salted cod? I wonder how it impacts the taste.
2 Comments
**Ingredients:**
* 4 4-ounce fresh or frozen cod filets
* 4 cloves garlic, peeled and minced (or garlic powder)
* 2 tablespoons extra virgin olive oil, divided
* 1 pound baby gold potatoes, halved
* 1 pint cherry tomatoes
* 6 ounces green olives, pitted and torn in half
* Salt and pepper to taste
* 1/2 cup balsamic vinegar
* 4 tablespoons cold butter, cubed
* Fennel pollen and chili flakes, optional for garnish
**Method:**
**Prepare the potatoes:**
1. Preheat oven to 425°F.
2. Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the potatoes and cook for 2-3 minutes. Season with salt and pepper.
3. Add the tomatoes and olives and toss to combine. Add the garlic or garlic powder and cook for 1 minute until fragrant. Season again with salt and pepper. Arrange the vegetables in an even layer and transfer them to the oven for 25-30 minutes or until the potatoes are fork-tender.
**Roast the cod:**
1. Remove the pot from the oven. Arrange the cod on top and drizzle with 1 tablespoon olive oil. Return the pot back to the oven and bake for an additional 8-12 minutes until the cod is opaque and flakes easily with a fork.
**Prepare the balsamic butter sauce:**
1. Meanwhile, add the balsamic vinegar to a saucepan and turn the heat to medium-high. Once boiling, reduce heat to medium, and rapid-simmer for 5-7 minutes or until reduced by half.
2. Whisk in a few cubes of butter at a time, whisking after each addition, until the sauce is thick and all the butter has been incorporated. Taste and season with salt. Remove from heat.
**To serve:**
1. Divide the potatoes and tomatoes between shallow bowls and place a cod filet on top. Drizzle with the balsamic butter sauce. Sprinkle with fennel pollen and silk chili if you like. Enjoy!
Is this a Portuguese dish? Sounds like Bacalhau. Ever tried it with salted cod? I wonder how it impacts the taste.