I decided to try a new recipe. Now that is getting colder I welcome back the belly filling mashed potato. I guarantee it’s full of flavour, from my Spanish home to yours.
What you’ll need (serves 6)
100g of chopped onion
2 garlic cloves finely chopped
Olive oil extra virgin
800g of chopped tomatoes ( can or fresh both work)
6 cod fillets
600g of potatoes cut in slices
Mayonnaise ( if it’s made at home better)
Let’s get cooking
In a saucepan on medium heat add 2 tablespoons of olive oil, when it’s hot add the garlic and the onions. Leave for five minutes then with a wooden spoon stir.
When it’s nice and golden add the chopped tomatoes, a teaspoon of salt, a teaspoon of sugar and a pinch of pepper. Raise the temperature to medium high, Stir all together and let it come to a boil, stir every 5 minutes until it starts becoming a paste. Before removing it from the heat add a tablespoon of olive oil. Place the paste into an oven proof glass container and let it sit.
Preheat oven grill on 220C or 400F
For the potatoes, in a deep pan add 100g of water and 100g of olive oil on high heat let it come to a boil. Bring down to medium high and add the potatoes, stir every 5 minutes. What you want to achieve is half mash but not completely. When you have this, remove from heat and add on top of the tomato sauce.
For the fish you want to heat a frying pan on medium heat, add a teaspoon of oil, try to spread it all over the pan. When it’s warm put the fish with the skin side up and cook for 6 minutes. Remove from heat. Place the fish, skin side up, on top of the potatoes. Spread a teaspoon of mayonnaise on top of each fillet.
Place into oven for 10 minutes or until Mayo starts to turn gold. Remove from oven and let it cool for a minute.
If you try this recipe I hope you enjoyed it as much as I did.
Thanks for reading