Cod with Dill Potatoes

At work this week, I was tooling around the interweb looking at food blogs for “dinnerspiration,” and I stumbled across an incredible photo from Sweet Amandine. To me, this picture embodied exactly the kind of dish you want to make during the summer. I called the photo to mind later in the week when we had a cod filet to use for our weekly fish dish.

Simple flavors always feel the most effective for me, and since cod is pretty delicate I didn’t want to completely overtake the flavor of the fish. I decided that all I wanted to top the fish with was some lemon slices and use roasted tomatoes as a side, and the result was a wonderfully simple, delicious dish.

We still had leftover heirloom tomatoes from making stuffed tomatoes earlier in the week, and no one would ever accuse me of being a person to let a good tomato go to waste. Lemon was the only thing we needed to buy; for some reason, the fruit and veg market close to us frequently runs out of lemons, and I am still trying to understand this phenomenon.

As for the potato salad, ever since a vacation to Iceland a few years back, I’ve had a small obsession with Scandinavian cuisine. While this potato salad isn’t traditional to my knowledge in the slightest, for some reason it reminds me of our time there. Maybe it’s the yogurt sauce?

Baked Cod with Lemon
(This recipe serves only two people)

What you’ll need:

  • Cod – 1 large filet
  • Lemon, sliced thinly – 2 large
  • Heirloom tomato, sliced thickly – 1 large
  • Olive Oil -2 tbsp
  • Basil, chopped – 1 tbsp
  • Salt – to taste
  • Pepper – to taste
  1. Preheat oven to 350
  2. Place cod filet on a baking sheet, and sprinkle salt and pepper directly on the fish.
  3. Place lemon slices directly on the fish and drizzle olive oil over the top.
  4. To the side of the fish, or in a separate baking dish, place the tomatoes. Sprinkle these with salt and pepper and drizzle with olive oil.
  5. Place in the oven for 25 minutes
  6. Once done, take out of the oven and remove lemon slices. Placed baked tomato slices on the side and serve immediately.

Dill Potato Salad

What you’ll need:

  • Russet potato, peeled, boiled and diced – 3 medium
  • Red onion, finely diced – 1 tbsp.
  • Greek yogurt – 1 individual cup
  • Plain yogurt – 1 individual cup
  • Olive oil – 1 tbsp
  • Garlic, minced – 1 clove
  • Dill, dried – 3 tsp
  • Salt – to taste
  • Pepper – to taste
  1. Fill a medium pot with salted water and bring to a boil. Once to a boil, add whole potatoes. Boil until cooked through, approximately 20 minutes.
  2. While potatoes are boiling, combine remaining ingredients in a large boil.
  3. Once potatoes are done, drain through a colander and rinse with cold water to stop cooking and remove outside starch.
  4. Dice potatoes and add to yogurt mixture. Mix until well incorporated.
  5. Cover and chill in refrigerator for at least 1 hour. Serve chilled.

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