Ligurian Fish And Potatoes
Updated Aug. 12, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Coarse salt as needed
- 1½ to 2pounds thick-cut cod, whiting, or hake fillets
- 2pounds potatoes
- ⅓cup extra virgin olive oil
- Black pepper
- Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (4 servings)
500 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 40 grams protein; 1034 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about ⅛-inch. Lay cod on it, and cover it with another layer of salt. Set aside.
- Step 2
Peel potatoes and slice less than ¼ inch thick, using a mandoline if possible. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
- Step 3
Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick. Potatoes should be tender when pierced with a thin-bladed knife. Rinse fish well, then dry it. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven. Cook until fish is done, 8 to 12 minutes depending on its thickness. (A thin-bladed knife will pass through it easily.) Garnish with parsley, and serve.
Private Notes
Comments
This traditional Ligurian dish should include olives. I spent 3 days in Camogli and thankfully discovered this dish on the second night so could enjoy it once more the third night. I’m not a fish lover but Ligurian fish is amazing. This recipe is good enough but trust me and add high quality black olives when you bake it.
We’ve made this for years topped with sliced cherry tomatoes tossed in olive oil and garnished with a bit of basil. A favorite.
This was delicious. I cooked on convection 375. The fish was very thick, so it took closer to 20 minutes. Added some sliced onions, mushrooms and tomatoes. Great 1 pan meal!
This traditional Ligurian dish should include olives. I spent 3 days in Camogli and thankfully discovered this dish on the second night so could enjoy it once more the third night. I’m not a fish lover but Ligurian fish is amazing. This recipe is good enough but trust me and add high quality black olives when you bake it.
Advertisement