Cod with Creamy Potatoes

Cod with Creamy Potatoes

2 servings

• 2 Cod Fillets (skinned 5 oz pieces)

• 10-12 baby Idaho / fingerling potatoes

• 1 1/4 tsp table salt

• 1/2 yellow onion (1/4 chopped, rest sliced)

• 3 1/2 TBS butter (divided)

• 1 cup chopped tomato (vine or cherry)

• 1 tsp sea salt

• 1 tsp olive oil

• 1 1/2 tsp Italian seasoning (divided)

• 3/4 tsp pepper (divided)

• 2 cloves minced garlic

• 2 tsp corn starch

• 3/4 cup coconut milk

• 1 cup arugula

• 1/4 shaved parmesan (optional)

Tools: Sauce pot or small stock pot, Deep skillet with lid, Knife, Whisk, Spatula

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1. Bring water and 1 1/4 tsp table salt to a boil in the sauce pot. Add the whole potatoes and simmer for 20 minutes. Drain and set potatoes aside, keeping pot out for later.

2. Chop 1 cup tomato

3. Add 2 TBS butter in deep skillet over medium heat. Add tomato with 1 tsp sea salt

4. Allow tomatoes to slowly simmer, breaking down. (10 minutes and then turn off heat)

5. Chop 1/4 of the half onion (~1 TBS onion), slicing the remaining portion (set sliced onion aside)

6. After you drain the potatoes and set aside, use the same sauce pot to add chopped onion, minced garlic and remaining 1 1/2 TBS butter, slowly bringing to a slow simmer

7. Turn down heat to low. Whisk in 2 tsp of corn starch, 1/4 tsp pepper, and 1/2 tsp Italian Seasoning

8. Slowly whisk in coconut milk, allowing it to warm for about 5 minutes. Set aside

9. Slice semi-cooled potatoes into rounds 1/4 in thick.

10. Remove Cod fillets from packaging and pat dry. Split 1 tsp Italian seasoning and 1/4 tsp pepper between the fillets, seasoning each side (all 4 sides) lightly.

11. Warm the skillet up to medium heat, push the tomatoes to the outer sides.

12. Add 1 tsp olive oil to the middle, then add cod fillets (with the side that used to have skin down). Cook for 8 minutes

13. One at a time, use the spatula to lift up 1 fillet, fill the empty space with a bed of potato rounds, then return the cod, flipping so the skin side is now up. Repeat with the other fillet.

14. Add the remaining potatoes around the edge of the cod with the tomatoes.

15. Pour the sauce around the edge of the dish (on the tomatoes and potatoes, leaving the cod untouched.

16. Turn heat to low so it is a slight simmer. Add a lid and cook for 15 minutes.

17. While cod is cooking, take the sliced onions, toss in a small about of oil and cook in air fryer, toaster oven, or oven until they are crisp.

18. Top with shaved parmesan and crispy onion slices, and arugula on the side.

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