This is an easy and light dinner, my husband I shared for dinner at the cottage tonight. Potatoes and cod are cooked together and we simply add some tomatoes and cucumbers with olive oil and balsamic vinegar to complete the meal.

Ingredients

• I used 5 Yukon gold mini potatoes cut in half but you can use larger ones and cut them into wedges.
• 2 tbsp of fresh parsley from our herb pot outside 🙂
• 1-2 tbsp of capers (i love those so I add more)
• Some olive oil (about 2 tbsp)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• Zest and juice of one lemon
• 2 garlic cloves minced
• 1 large filet of cod skinless (or buy it in pieces)

Preheat the oven at 425F. Spray a baking dish with nonstick spray.

Cut potatoes in half and place them in a saucepan with 2 inches of water. Bring to boil and then reduce to simmer for 10 minutes. Drain and put them back in the saucepan to coat them (my husband appreciate it when I re-use, less dishes :).

Add 1 tbsp of chopped parsley, the capers, 1-2 tsp oil, paprika and half the salt. Toss gently to coat them.

Meanwhile, mix the lemon zest, garlic, 1tbsp parsley, 1 tsp oil, remaining salt and mix together.  My good friend Iona gave me this awesome zester! It is a must, love it.

Rub the cod with the mixture and place in the baking dish with the potatoes around it. Sprinkle cod and potatoes with the lemon juice.

Bake until the fish is opaque in the centre and flakes well. This should take about 15-18 minutes depending on your oven.

Serve and enjoy with a glass of chilled Pinot Grigio as we did 🙂

Variation: I sometimes sprinkle the fish with lemon and roll in Panko mixed with Parmesan cheese. It is a great variation!