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”.
Roasted Alaska Cod with Olive, Lemon & Potato Salad
by Chef Jason Wilson
Prep Time 10 minutes; Cook Time: 25 minutes
3 medium Yukon potatoes
1/4 cup organic extra virgin olive oil
1 Tablespoon chopped garlic
1 Tablespoon chopped onion
2 Tablespoons sherry vinegar (or red balsamic vinegar)
1 teaspoon smoked paprika
Zest of 1 lemon
8 each green olives (cerignola or Lucques preferably), slivered, pits removed
10 each pitted Nicoise olives, slivered, pits removed
1 Tablespoon fresh marjoram, chopped rough
1 Tablespoon fresh parsley (Italian), chopped rough
4 (6 oz. each) Alaskan Cod fillets
Salt and Pepper, to taste
Organic extra virgin olive oil, for sautéing
- Pre-heat oven to 425°F. 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.
- 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.
- 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.
- 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.
- 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.