Prep 15 mins
Cook 25 mins
This is a beautifully easy, rustic style dish, packed with flavour. Serve at the table so your guests see it, in its roasting tin.
- 450 g floury potatoes
- 1 garlic head
- 4 plum tomatoes
- 4 rosemary sprigs
- 3 tablespoons olive oil
- 600 g thick boneless cod fish fillets, skin on
- 4 tablespoons white wine
- salt & freshly ground black pepper
- basil leaves (to garnish)
- Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
- Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
- Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
- Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.
Scrumptious!! The only change that we made was the oven temperature (400 degrees) and just slightly longer baking times. I will make this for my vegetarian daughter & son-in-law, will just leave off the cod.
I've made this twice. It's simple and tasty. I used dried basil since I don't like rosemary.
This tasted great and I agree it was very filling for a fish meal. I found a little extra cooking time for the fish was required, but I was using very thick fillets.