This is my translation of a cod dinner I had during my first visit to Lisbon.
Makes: 4 servings
Prep: 10 mins
- 5 tablespoons extra-virgin olive oil (EVOO), plus more for coating the fish
- 2 large baking potatoes, peeled and sliced 1/4 inch thick
- 4 7 ounces large center-cut cod fillets
- 1 onion, quartered lengthwise and thinly sliced crosswise
- 4 cloves garlic, chopped
- 1 28 ounce can diced tomatoes
- 4 thin slices prosciutto or serrano ham, halved crosswise
- 1 pound green beans, halved
- Crusty bread, to pass around the table
- In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Add the potatoes and cook, turning occasionally, until tender, 15 to 20 minutes. Season with salt.
- While the potatoes are working, place an ovenproof pan in the oven and preheat to 425 degrees . Rub EVOO all over the cod and cook in the pan for 7 minutes; remove from the oven.
- While the fish is working, in a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 8 minutes. Season with salt and pepper. Stir in the tomatoes.
- Top the fish with the tomato sauce. Lay the ham slices on top. Roast the fish until cooked through, 8 to 10 minutes.
- Fill a medium saucepan with enough water to reach a depth of 1 inch; bring to a boil. Salt the water, add the green beans and cook until crisp-tender, 5 minutes.
- Place a bed of green beans on plates. Top with a cod fillet, tomato sauce and ham. Serve with the potatoes and bread.
- Marques de Caceres Rioja White 2006 (Spain)