A Hearty Fish Dish for a Weekday Dinner

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Make A Hearty Fish Dish for a Weekday Dinner

I say weekday because this baked fish dish is easy enough to prepare after you get home from work leaving you a little time to relax before dinner and most certainly after.  The tomato and thyme vinaigrette adds an extra fresh zing to this beautiful baked salted cod recipe. Delicious sliced chorizo and crushed potatoes round off this hearty fish dish.

Salted Cod with Crushed Potatoes, Chorizo, Tomato and Thyme Vinaigrette

Ingredients

Serves 4

Tomato and Thyme Vinaigrette

3/4 cup of plum tomatoes, skinned and de-seeded

5 sprigs of fresh thyme

1/2 cup of tomato juice

1 tbs. of sherry vinegar

Salted Cod

1 lb of cod, cut into 4 - 4 oz pieces, salted for 25 minutes

1 quart of full-fat milk

1 sprig of fresh thyme

1 bay leaf

salt

1 bunch of rocket or other small leafed greens

Crushed New Potatoes

3/4 lb. of new potatoes

1 chorizo sausage, thinly sliced

1/2 cup of  extra virgin olive oil

Directions

Cod and Potatoes

Rub the fillets with salt and set aside for 25 minutes. While the cod is salting, place the potatoes in a pot and bring to a simmer until tender. Drain and crush in a bowl while still warm, add the evoo (extra virgin olive oil) and salt. Mix through, being careful not to mash too much.

The Vinaigrette

Add all the vinaigrette ingredients into the blender and blend until smooth. Season with salt and pass through a fine chinoise or fine sieve.

Back to the Cod

Rinse all the salt off the cod and place in a large saucepan with the cold milk, thyme and bay. Bring to a simmer, cook for 4 minutes, remove and place on absorbent towel.

To finish, heat a little evoo in a pan on a medium heat. Add the sliced chorizo and cook until golden, add the crushed potato and heat through. 

Spoon some of the vinaigrette into a shallow bowl or plate.

Place the potato in the middle of the vinaigrette*, followed by the cod. Garnish with a little rocket.  

*For presentation, rather than just mounding the potato chorizo mixture on the plate, try using an empty vegetable can with both ends cut out as a mold. Set the open ended can in the middle of the vinaigrette on the plate/bowl and fill with about 1 1/2 - 2 inches of the mash. Then top with the baked cod and greens.

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