Ingredients
- 3 3 medium Yukon potatoes endend
- 1/4 cup 1/4 cup extra virgin olive oil endend
- 1 Tablespoon 1 Tablespoon chopped garlic endend
- 1 Tablespoon 1 Tablespoon chopped onion endend
- 2 Tablespoons 2 Tablespoons sherry vinegar endend
- 1 teaspoon 1 teaspoon smoked paprika endend
- Zest of 1 lemon endend
- 8 each 8 each green olives (cerignola or Lucques preferably), slivered, pits removed endend
- 10 each 10 each pitted Nicoise olives, slivered, pits removed endend
- 1 Tablespoon 1 Tablespoon fresh marjoram, chopped rough endend
- 1 Tablespoon 1 Tablespoon fresh parsley (Italian), chopped rough endend
- 4 4 (6 oz. each) Alaska Cod fillets endend
- Salt and Pepper, to taste endend
- Canola or vegetable oil, for sauting endend
Servings:
Units:
Instructions
- Pre-heat oven to 425F. Peel the potatoes and place them in a saucepot; cover with cold water. Boil for 5 minutes, turn off the heat and
- cool 10 minutes. Remove potatoes from liquid. Cut into 1/3-inch to 1/2-inch thick slices. Place potatoes on a spray-coated or oiled baking
- pan. Bake 10 minutes, or until cooked.
- In a large pan, simmer the garlic and onion in olive oil for 4 minutes on medium heat or until fragrant. Stir in the sherry vinegar and
- paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.
- Season the cod fillets with salt and pepper. In saut pan on medium-high heat, warm 2 to 3 tablespoons oil. Add cod and saut until golden
- brown, about 4 minutes per side.
- To serve, divide and portion potato salad onto 4 plates, top with cod and spoon any remaining sauce from the potato salad over the fillets.
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