Yield: 4 portions
Time: 30 minutes
This dish brings me right back to Livorno Italy, a small coastal town known for its seafood. It's full of flavor and very easy to make.
Ingredients
4- pieces 6-7oz cod fillets
2 medium-size Yukon gold or russet potatoes, peeled and thinly sliced
2 cups cherry tomatoes, cut in half
¼ cups gaeta olives
3 tablespoons non-pareil capers
½ cup extra virgin olive oil
2 medium-size garlic cloves, thinly sliced
1 teaspoon red chile flakes
¾ cups dry white wine
¼ cup of Italian flat-leaf parsley, roughly chopped
Salt to taste
Preparation
1. Place a large sauté pan over high heat, when hot, add olive oil. Add garlic and cook for 30 seconds or until it starts to turn brown. Add tomatoes and cook for 1 minute. Using a potato masher, crush tomatoes, leaving them chunky. Add wine if using, olives, capers and reduce heat to medium. Cook until reduced by half. Season to taste, remove from heat, and set aside.
2. Lay the potatoes on the bottom of an oven-proof dish large enough to hold the cod fillets. Place the cod on top of the potatoes. Ladle sauce over the top of each cod fillet. Bake at 325° for 18-20 minutes or until cod is cooked through.
3. Remove from oven. Divide the potatoes onto 4 plates, place cod on top, and spoon the sauce over the top of each fillet. Add parsley and serve.
Notes:
You can substitute just about any fish for the cod and basil for the parsley. Try making the dish with a whole fish, as they do in Italy.