It's finally Autumn here... which means the 100+ temps have dropped to a mere 88 degrees on average and we're finally seeing some rain. It's an interesting time to cook, too, because the summer produce is waning and the roots, squashes, and pears are starting to arrive. The other night I picked up a beautiful fillet of Atlantic Cod, not really knowing what I would do with it. Rummaging through the fridge later I found some fingerling potatoes and capers and then picked lots of thyme and 3 Italian peppers from the garden. This recipe satisfies our desire for the deeper, roasty taste of autumn, but still plays with the piquant flavors of summer.
Roast Cod with Thyme, Fingerling Potatoes, Peppers and Capers
serves 2
1 lb French fingerling potatoes, halved lengthwise, or quartered if large
3 Tbsp olive oil
15 sprigs thyme
3 green italian, or frying, peppers
(2) 1/3 lb Atlantic Cod fillets
2 Tbsp capers
1 clove garlic mashed with salt
kosher salt & ground pepper
1. Preheat the oven to 450. Toss the potatoes and peppers with the olive oil, 10 thyme sprigs, salt and pepper. Spread out on a baking sheet and roast in the oven for 15 minutes, turning and stirring the potatoes and peppers half way through. Remove the roasted peppers and return the potatoes to the oven for 5 more minutes while you prepare the fish.
2. Wash the cod and pat dry. Season with 5 sprigs of thyme leaves, salt, pepper and a light coating of olive oil. Add the cod and capers to the baking sheet with the potatoes. Roast 10 minutes, or until the fillets start to separate along their ridges and turn slightly brown at the edges.
3. Remove the stem, seeds and veins from the peppers and chop into 1/4" strips. Mash the garlic in a mortar with salt, and add 1 Tbsp olive oil to stir around.
4. To serve, place the fish on a plate surrounded by potatoes and capers. Lay on the remaining thyme sprigs, and dress with the peppers and garlic-oil mixture. Enjoy!
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