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Roasted Alaskan Cod with Olive, Lemon & Potato Salad

This Mediterranean style recipe comes from Chef Jason Wilson of CRUSH, the award winning restaurant in Seattle's Madison Valley.

His cuisine has garnered praise from across the nation and beyond as CRUSH has grown over the past several years.

Wilson was named “Best Chef Northwest 2010” by the James Beard Foundation and one of Food & Wines “Best New Chefs 2006”.
Yield: Serves 4
Total Time: 35 min
Prep: 10 min
Cook: 25 min
Additional:
Ingredients
3 medium Yukon Gold potatoes
1 tablespoon chopped garlic
1 tablespoon chopped onion
/product/organic-red-balsamic-vinegar-8-5oz?cat=259
Zest of 1 lemon
8 green olives (cerignola or Lucques preferably), slivered, pits removed
10 pitted Nicoise olives, slivered, pits removed
1 tablespoon fresh marjoram, chopped rough
1 tablespoon fresh Italian parsley, chopped rough
Salt and Pepper, to taste
Preparation
1.  Pre-heat oven to 425°F.
2.  Peel the potatoes and place them in a saucepot; cover with cold water. Boil for 5 minutes, turn off the heat and cool 10 minutes.
3.  Remove potatoes from liquid. Cut into 1/3-inch to 1/2-inch thick slices. Place potatoes on a spray-coated or oiled baking pan. Bake 10 minutes, or until cooked.
4.  In a large pan, simmer the garlic and onion in olive oil for 4 minutes on medium heat or until fragrant. Stir in the sherry vinegar and paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.
5.  Season the cod fillets with salt and pepper. In sauté pan on medium-high heat, warm 2 to 3 tablespoons olive oil. Add cod and sauté until golden brown, about 4 minutes per side.
6.  To serve, divide and portion potato salad onto 4 plates, top with cod and spoon any remaining sauce from the potato salad over the fillets.
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