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Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson

Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson
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Servings
4
Cook Time
25 min
Servings
4
Cook Time
25 min
Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
25 min
Servings
4
Cook Time
25 min
Instructions
  1. 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
  2. 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
  3. pan. Bake 10 minutes, or until cooked.
  4. 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
  5. paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.
  6. 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
  7. brown, about 4 minutes per side.
  8. 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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