Sicilian-Style Cod with Parsley-Garlic Potatoes Recipe
- 1 yellow onion
- 3 garlic cloves, divided
- 6 sun-dried tomatoes
- 1 1/2 ounces kalamata olives
- 2 tablespoons capers
- 1/16 bunch basil
- 1/16 bunch flat-leaf parsley, divided
- 12 ounces Yukon Gold potatoes
- 2 fillets Pacific cod
- 3 tablespoons olive oil
- 1/4 cup white wine
- 1/8 teaspoon red pepper flakes (optional)
- Kosher salt
- Black pepper
- Heat oven to 425 degrees F. Peel onion and thinly slice.
- Mince garlic.
- Roughly chop sun-dried tomatoes, olives, and capers.
- Rinse basil and parsley and roughly chop leaves, discarding stems.
- Rinse potatoes and quarter.
- Rinse cod and pat dry with paper towel.
- On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of garlic, half of parsley, salt, and black pepper.
- Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
- While potatoes cook, heat 1 tablespoon olive oil in a large pan over medium heat.
- When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes.
- Add sun-dried tomatoes, olives, capers, and remaining garlic and cook until garlic is golden, 1 to 2 minutes.
- Add white wine and red pepper flakes, if desired, and cook until reduced by half, 1 minute.
- Transfer sauce to a bowl and set aside.
- Season cod on both sides with salt and pepper.
- Add 1 tablespoon olive oil to pan from sauce over medium heat.
- When oil is shimmering, add cod and cook until golden on outside and cooked through, about 3 minutes per side.
- Add sauce and basil and warm through, about 1 minute.
- Taste and add salt and pepper as needed.
- Toss roasted potatoes with remaining parsley.
- Taste and add salt and pepper as needed.
- Divide cod and sauce evenly between 2 plates.
- Serve potatoes alongside.
yellow onion, garlic, tomatoes, olives, capers, basil, parsley, potatoes, cod, olive oil, white wine, red pepper, kosher salt, black pepper
Taken from www.chowhound.com/recipes/sicilian-style-cod-parsley-garlic-potatoes-31324 (may not work)