I was going to wait until I made this dish again and actually got some decent photos in daylight before posting the recipe. But I was so impressed by its simplicity and great flavor, that I was too eager to wait. So here it goes …
Got a skillet? Got 30 to 45 minutes? I’m pretty darn sure you do and as such you’ve got no excuse not to try this healthy, flavorful meal on any given weeknight.
Mediterranean Cod and Hash Browns
4 medium potatoes, peeled and diced into small cubes
1 medium onion, finely chopped
1/4 cup olive oil, plus more for drizzling
3 small to medium tomatoes, diced
2 roasted red peppers, chopped
Pinch of dried Greek oregano
2 tablespoons chopped fresh parsley
2 pounds skinless cod
Salt and freshly ground pepper
Preheat the oven to 425 degrees. Season potatoes with salt and freshly ground pepper. Heat 1/4 cup olive oil in a large ovenproof skillet over medium heat. Add the potatoes and cook until light golden, about five minutes, stirring once. Add the chopped onion to the skillet and cook about 12 to 15 minutes longer until the potatoes have a nice crust and/or are deep golden in color.
Meanwhile, in a bowl combine the tomatoes, roasted red pepper, oregano and parsley and toss with a splash of olive oil. Cut the cod into smaller pieces and season each with salt and pepper.
Scatter half of the tomato mixture over the potatoes and then place the cod on top. Scatter the remaining tomato mixture over the cod and drizzle with a little olive oil. Transfer the skillet to the oven and bake until the cod is cooked through, about 12 minutes. Serve straight from the skillet.