- 3 1/2 tablespoons olive oil, divided
- 4 anchovy fillets packed in oil, drained
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
- 1/4 cup halved, pitted oil-cured black olives
- 1/2 teaspoon kosher salt plus more
- 1/4 teaspoon freshly ground black pepper plus more
- 1 pound fingerling potatoes, halved
- 2 large shallots, peeled, leaving root end intact, quartered
- 8 ounce haddock or halibut fillets, cut into 1 1/2' cubes
- 1/4 cup halved caper berries or 1 Tbsp. drained capers, rinsed
- 1 tablespoon chopped flat-leaf parsley
Heat 2 tablespoon oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3–4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, ½ tsp. salt, and 1/4 tsp. pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer. Place potatoes, shallots, and fish on a platter in an even layer. Spoon 11/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
Nutritional Content1 serving contains: Calories (kcal) 325.9 %Calories from Fat 38.1 Fat (g) 13.8 Saturated Fat (g) 2.0 Cholesterol (mg) 32.6 Carbohydrates (g) 36.0 Dietary Fiber (g) 4.1 Total Sugars (g) 6.6 Net Carbs (g) 31.9 Protein (g) 14.6 Sodium (mg) 999.1Reviews Section
Toasty, Roast-y Foods
This tarragon-strewn roast chicken isn’t the kind you spend all afternoon cooking. The trick here is to sear the bird on the stovetop before topping with herbs and putting it in the oven. Dinner's ready in less than 45 minutes, making this dish perfect for an end-of-the-workweek dinner.
Tarragon and Lemon Roast Chicken
Oatmeal, we love you, but you’re weighing us down. Instead, try quinoa (quinoa! for breakfast!) for a lighter alternative that’s also packed with protein, leaving you full all morning. For an added flavor boost, toast the quinoa before cooking and then top with cinnamon and maple syrup.
Cinnamon-Scented Breakfast Quinoa
Multi-task time. Put these bacony veal and pork meatballs in the oven. Then get out your phone. Call three of your closest friends and invite them over for dinner. Read them the description of this hearty pasta topped with the aforementioned meatballs, along with seared maitake mushrooms and Tuscan kale. Get ready for some company.
Toasted Orecchiette With Veal Meatballs
The bread is flat and the egg is sunny side-up in this spicy and savory start to Sunday. Make this breakfast sammie a grand slam with avocado slices, sprouts, and feta. And be sure to keep the oil you cooked the eggs in!
Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts
Traditionally, puttanesca is a briny, punchy sauce served with pasta here, it serves as a contrast for rich haddock and creamy potatoes. After the fish cook, pop this roasted rhubarb and strawberry combo into the oven for dessert.
Roasted Potatoes and Haddock Puttanesca
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Preheat your oven to 420 F (210 C).
Salt the cavity of the fish and slip a little of the herb mixture you've settled on into it (say, a sprig of rosemary and a small wedge of lemon).
Rub the fish with olive oil and salt them, then lay them in a roasting pan large enough for them to lie flat, and not touching. If you are using rosemary slip a sprig under each fish, then lay another on top, together with several thin slices of lemon and some garlic, if you're using it.
Sprinkle well with oil, note how thick the fish are at their thickest point, and put them into the oven. Roast for about 10 minutes per inch (2.5 cm) of thickness the fish will be done when the eyes are completely white and the flesh near the backbone is no longer translucent but flakes easily when prodded with a toothpick. You will probably want to turn the fish (gently) once about half-way through the roasting time.
Chef Dan Souza's Roasted Cod with Lemon-Garlic Potatoes
The air fryer excels at cooking both crispy potatoes and moist, flaky fish, and this elegantly simple recipe combines both into an easy dinner for two.
- 3 tablespoons unsalted butter, softened
- 2 garlic cloves, minced
- 1 lemon, grated to yield 2 teaspoons zest and sliced ¼ inch thick
- Salt and pepper
- 1 large russet potato (12 ounces), unpeeled, sliced ¼ inch thick
- 1 tablespoon minced fresh parsley, chives, or tarragon
- 2 (8-ounce) skinless cod fillets, 1¼ inches thick
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Microwave 1 tablespoon butter, garlic, 1 teaspoon lemon zest, ¼ teaspoon salt, and ⅛ teaspoon pepper in medium bowl, stirring once, until butter is melted and mixture is fragrant, about 30 seconds. Add potato slices and toss to coat. Shingle potato slices on sling in prepared basket to create 2 even layers. Place basket in air fryer and set temperature to 400 degrees. Cook until potato slices are spotty brown and just tender, 16 to 18 minutes, using sling to rotate potatoes halfway through cooking.
- Combine remaining 2 tablespoons butter, remaining 1 teaspoon lemon zest, and parsley in small bowl. Pat cod dry with paper towels and season with salt and pepper. Place fillets skinned side down on top of potato slices, spaced evenly apart. (Tuck thinner tail ends of fillets under themselves as needed to create uniform pieces.) Dot fillets with butter mixture and top with lemon slices. Return basket to air fryer and cook until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 15 minutes, using sling to rotate potato slices and cod halfway through cooking.
- Using sling, carefully remove potatoes and cod from air fryer. Cut potato slices into 2 portions between fillets using fish spatula. Slide spatula along underside of potato slices and transfer with cod to individual plates. Serve.
Hot Tips: Thinly slicing a russet potato and shingling it not only made an attractive bed for the fish but also helped it to cook faster. We tossed the slices with melted butter, garlic, and lemon zest, arranged them in two layers on a foil sling for easy removal, then roasted them until they turned tender and spotty brown before laying cod fillets on top and letting it all cook together. A pat of lemon- herb compound butter and lemon slices basted the fish with flavor as it cooked. Soon we had a perfect dinner of subtly flavored cod and fragrant potatoes. You can substitute halibut or haddock for the cod.
Sheet Pan Baked Haddock with Panko Herb Crust
This recipe was inspired by those delicious but heavy on the belly baked haddock dinners from American pubs that are loaded with butter topped with a Ritz cracker crust. I had some beautiful, ocean caught haddock but didn’t have a lot of time to cook so I came up with this healthier Mediterranean based version. Instead of flavoring the breadcrumbs with a bunch of butter, I wanted to flavor it with herbs and citrus. I used panko breadcrumbs because I love the consistency and crunch that panko has.
The most unique and best part about this recipe to me is the lemon rind. I’ve never really cooked with the rind before. It adds such a strong citrus flavor to the panko mixture that you don’t need to constantly squeeze on extra lemon juice while you’re eating it. There is also lemon juice in the mixture to add more citrus and give it some moisture.
I used fresh oregano instead of dried oregano because fresh oregano has a much more potent flavor and aroma than dried. I wanted a strong herb flavor to come through so I thought the fresh oregano would be perfect. The fresh parsley pairs with the oregano well and it gives the mixture a bright green color.
In order to keep the fish moist and to add even more citrus flavor I added a little freshly squeezed orange juice to the bottom of the pan. This also adds a ton of flavor to the zucchini. You don’t have to use zucchini for this recipe, you can really use any vegetable you want, as long as it’s cut small enough to cook in the same time as the fish.
I like to serve this dish with roasted or fried potatoes and a salad. Here are some great side suggestions to pair with this baked haddock. Happy Eating!
Although you have an entire collection of new potato recipes to choose from, these pesto-dressed potatoes are the only ones that you really, really need. Doused in homemade basil pesto, tossed with fine green beans and tenderstem broccoli and served with a perfectly cooked salmon fillet, new potatoes don’t get any better than this!
Learn more about the humble potato including how to store them, how to prepare them and when they’re in season at the Vegepedia.
For the Spinach
I use fresh spinach mostly always.
Add a few tablespoons of olive oil in a pan add a few cloves of minced garlic, saute until wilted, salt, pepper and a pinch of cayenne pepper.
This time I also added around 1 cup of snap peas with the spinach and sauteed for around 10 minutes.
What’s the best way to cook mahi mahi?
Whether you’re a pro fish cooker-eater or you’re trying to start incorporating more fish into your diet, this recipe is a perfect way to serve it up. We use the stovetop-to-oven method of cooking here, like we do with this trusty lemon garlic swordfish, which yields a nicely browned exterior yet tender, flaky center.
Here are some of our helpful tips for cooking mahi mahi:
- Get either super fresh or quick-frozen, high quality mahi mahi… wild is best and will provide best flavor.
- Be sure your mahi portions are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook and the seasoning proportions will be off.
- Always pat dry excess moisture from the fish this step is super important, as it affects how well your fish will brown. I use paper towels to fully pat away all extra moisture.
- Your cooking oil needs to be very hot [like, sizzling] before adding the fish. This allows for quick and even browning of exterior.
- Once fish is in pan, do not keep. moving it around. Let it sit and brown for 3 minutes. It helps to have a large splatter guard. I use mine often whenever pan-frying foods.
- Preheat oven ahead of time so that it’s nice and hot when you transfer the mahi mahi directly from stovetop to oven. After 5 minutes in the oven, it’s done.
Fish Sticks – Kid Friendly Version
Have you ever looked at the ingredient list on a package of fish sticks? There are so many unpronounceable ingredients that it’s a little disturbing. And often the first ingredient in minced fish.
That means it has been pressed into stick shapes and held together with some kind of binding agent. I don’t know about you, but I think that any home cook can do better for their family than store-bought fish sticks.
Use a nice mild fish like pollock or haddock for the kids, and then offer a couple of dipping sauces – one the kids will enjoy and another for the adults.
White fish is very economical to buy, and sustainable sources are easy to find, as well. Make a whole bunch of fish sticks at one time, and freeze some for another meal or two. Here’s a great opportunity to break out your FoodSaver to freeze the fish in.
Perfect Baked Cod
If you're someone who's afraid of cooking seafood at home, cod is the fish for you. It's basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavor however you want.
What's great about cooking with seafood is that, although it is ideal to find it fresh, it truly can be just as good frozen (in fact thats how most of the top sushi restaurants receive there fish and its usually how it is brought to your super market). To thaw frozen cod thoroughly and safely, place it in the fridge and let thaw gradually over night. If you're in a pinch you can thaw it in the sink by running cool, not warm or hot, water over the fish until totally thawed.
The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavored however you want. In this dish we pair it with tomatoes and fresh thyme, but it could just as well with smashed olives and oregano. Looking to mix it up even further? Swap in quick-roasting vegetables like zucchini or pearl onions for the tomatoes, or switch up the flavors and replace the sliced lemon with other citrus.
We love it served simply with some roasted potatoes and a side salad. Or break out some corn tortillas and cabbage slaw for delicious fish tacos (this is especially good for any leftovers)!