Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs

This meal turns my kitchen into a country-cosmo-bistro. This is a great date meal to make for any special someone in your life and it easily[ adjusts from four servings down to just the two or you!]

Total Time:
30 min
10 min
20 min

4 servings

  • Potato Crisps:
  • 4 large fingerling potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
  • 2 tablespoons chopped fresh chives or 1 teaspoon dried
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Fish:
  • 1 3/4 to 2 pounds thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)
  • 1/2 lemon, juiced
  • Salt
  • Extra-virgin olive oil, for drizzling
  • 1/2 pint whole grape tomatoes
  • Broth:
  • 1/2 cup flat-leaf parsley, a couple of handfuls
  • 1/4 cup mint leaves, a handful
  • 1 cup chicken stock
  • 1 small shallot or 1/2 large shallot, coarsely chopped
  • Salt and pepper
  • 4 tablespoons light in color and weight olive oil or vegetable oil, for frying
  • 4 cloves garlic, gently cracked from skin and very thinly sliced
  • Preheat oven to 400 degrees F.

  • Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.

  • Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.

  • Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.

  • When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.

  • Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.

  • Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.

  • Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.

  • When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.

  • Pour warm pesto broth onto each dinner plate.

  • Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!)

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