Garlic Cod, Crushed Potatoes

Let's Cook

1. Step 1.

   Preheat the oven to 200°C (400°F) or air fryer to 190°C (375°F). Scrub the potatoes (280 g) and cut into 2–3 cm chunks. Toss with 1 tsp olive oil and a pinch of salt, then spread in a single layer on a baking tray or in the air fryer basket. Roast for 20–25 minutes, shaking halfway, until golden and tender when pierced with a fork.

2. Step 2.

   While the potatoes roast, pat the cod fillet (220 g) dry with paper towels. Season both sides with minced garlic (to taste), a squeeze of lemon juice, freshly ground black pepper, and a pinch of salt. Set aside to marinate briefly.

3. Step 3.

   Once the potatoes have been roasting for about 10 minutes, place the seasoned cod on a small baking tray lined with parchment. Bake in the preheated oven for 12–15 minutes, until the fish is opaque and flakes easily with a fork. (If air-frying, cook at 180°C for 10–12 minutes.)

4. Step 4.

   Meanwhile, prepare the greens: cut the broccoli (180 g) into florets and trim the green beans (100 g). Steam over boiling water for 5–7 minutes, until bright green and tender-crisp. Alternatively, blanch in salted boiling water for 3–4 minutes, then drain.

5. Step 5.

   When the potatoes are done, transfer to a bowl and lightly crush each chunk with the back of a fork, keeping some texture. Drizzle with the remaining 1 tsp olive oil, a squeeze of lemon juice, and chopped fresh parsley. Toss gently to coat.

6. Step 6.

   To serve, divide the crushed potatoes, baked cod, and steamed greens among plates. Finish with an extra squeeze of lemon and a sprinkle of parsley, if desired.