My best friend is a true inspiration in the kitchen. She just has that magic touch. No mater what is placed before her, she can whip a unique dish leaving me to always beg for the recipe. Her dishes aren’t complicated; they are mostly just good home cooked meals, or family traditions, with the occasional gourmet dish here and there. This is one of her specials – a strip of cod marinated in a tomato, jalapeno, cilantro salsa, baked over a mix of white and sweet potatoes. I had a poblano pepper and threw that into the mix. Thank you Virginia for all of the years of inspiration… and many more to come!
Virginia’s Potato Cod Bake for Two
Ingredients
- 1/2 lb of Cod fish
- 1/2 lemon
- 1 small tomato diced
- 1 jalapeno pepper, diced (I left the seeds in but you can remove seeds so it’s not as spicy)
- 1 small onion, diced
- 1/4 cup of fresh cilantro, finely chopped
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 large white potato
- 1 large sweet potato, peeled
- salt and fresh cracked pepper to taste
- 1 small poblano pepper (optional)
- 1 bag of baby spinach
- 1 tablespoon of butter
- 1 tablespoon of olive oil
Directions
- Cut each potato in thirds and boil in lightly salted water, until a knife or fork easily pierces each potato. The potatoes should not be completely cooked but pretty close as they will cook more in the oven. Drain and set aside to cool. When cool, cut into 1/4″ round slices
- Meanwhile, prepare the salsa by mixing tomato, jalapeno, onion, cilantro and olive oil together; add Salt and Pepper to taste. Set aside
- Preheat oven to 350 degrees F.
- Squeeze the lemon over the fish and rub all over, rinse under cool water and pat the fish dry
- Place the fish into a large ziplock bag – add the salsa, and gently massage the salsa all over the cod. Set aside for a few minutes to allow all flavors to meld.
- While the fish is marinating, cook the spinach: Heat a large skillet. Add the butter, then add the olive oil. When the butter has melted, add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again and set aside.
- In an oven proof dish large enough to snuggly fit the fish, place the spinach on the bottom. Over the greens, lay down a layer of potato rounds, alternating between white and sweet potatoes.
- Place the fish over the bed of potatoes. If using the poblano pepper, place strips on top of the the fish.
- Drizzle the olive oil over the cod and cook for about 20 – 30 minutes. Checking to be sure the fish is not overcooked. There will be liquid at the bottom of the dish that will mostly evaporate. The fish should easily flake with a fork. Season with salt and pepper. Serve immediately.
