Seared white cod, garlic roasted potatoes and a fennel slaw.

Garlic roasted potatoes

Time: 70 minutes. / Yields: 4 servings

500 gr of potatoes

2 tablespoons of salt

4 tablespoons of olive oil

3 smashed garlic cloves

1 tablespoon of fresh or dried rosemary

Instructions

1. Sliced all the potatoes in half or in quarters, the size of the cut will depend on how big you want the end product to be. I used small potatoes just because they cook quicker and yield a soft interior and a crispy exterior.
2. Add all the potatoes to a large pot and fill it with cold water. Pour in enough water, so that it completely covers the potatoes. Sprinkle in about 2 tablespoons of salt and take the pot over to the stove. Bring the water to a boil and once it boils turn down the temperature to medium. Let the potatoes cook for 15 to 20 minutes or until soft.
3. In a bowl mix; 3 smashed garlic cloves, 4 tablespoons of olive oil and one tablespoons of rosemary.
4. Preheat the oven to 210 celsius.
5. Once the potatoes are ready, strain them and transfer them to the bowl in which we previously mixed our other ingredientes (garlic, olive oil and rosemary) and mix.
6. Transfer the potatoes to a baking sheet. Make sure the sheet is big enough, so that the potatoes have enough space and they are not one on top of each other.
7. Take the tray over to the oven, and roast them for 40 to 50 minutes, until they are golden and crispy.

These roasted potatoes are not only for fish, they are a super side dish for everything you can think of. In this opportunity I used only garlic and rosemary but you can use any flavoring you like, other flavors I recommend are parmesan cheese and a little truffle oil, or ground cumin and smoked paprika.

Fennel slaw.

Time: 1 hour 25 minutes. / Yields: 4 servings

1 Medium Fennel head. Thinly sliced.

Half a cucumber. Thinly sliced.

1 ½ cups of shaved red or white cabbage.

1 Jalapeño. Diced.

½ Red onion. Thinly sliced.

1 Tablespoon of white sugar.

Salt and pepper to taste.

4 tablespoons of olive oil

1 tablespoons of apple cider vinegar

The juice of one lemon

Instructions

1. Into a bowl add; one head of thinly sliced fennel, thinly sliced cucumber, thinly sliced red onion, shaved cabbage, one tablespoon of sugar, half a tablespoon of salt, vinegar and the juice of one lemon. Mix everything and let the slaw chill in the fridge for one hour.
2. After the hour add in the rest of the ingredients, mix everything, check the seasoning and serve.

Super versatile and fresh, this salad is super nice in the summertime. It pairs perfectly with pork and white fish but it can also work as a really nice side dish for any vegetarian preparation.

Seared white cod.

Time: 26 minutes. / Yields: 1 serving.

135 gr White cod fillet.

3 tablespoons of olive oil.

Salt and pepper.

Instructions

1. Season the piece of cod with salt and pepper and take the cod over to the fridge for 20 minutes. We do this to let the seasoning penetrate.
2. After 20 minutes preheat a pan to medium heat. Drizzle in 3 tablespoons of olive oil and let warm up. When warm add the cod, sear the cod for 3 minutes on each side. Serve when ready with some roasted potatoes and fennel slaw.

You can never go wrong with a piece of seared white fish. This recipe is pretty simple and straightforward, but you can add other ingredients and seasoning to make it even better, like a squeeze of lemon or cooking it garlic oil.

Tartar sauce.

½ cup mayonnaise

1 small shallot. Finely diced.

4 cornichons. Finely diced.

1 ½ capers. Smashed and finely diced.

1 tablespoons of chopped parsley.

1 teaspoon of the dijon mustard.

The zest and the juice of half a lemon.

1 tablespoon of chopped dill.

1 teaspoon of Worcestershire sauce.

Instructions

1. In a bowl incorporate all the ingredients and take the bowl over to the fridge and leave it there for 20 to 25 minutes before serving.

This sauce is world known because of its super good and well balanced flavor. In my opinion it pairs perfectly with fish or any fried foods, like french fries and fried chicken.