We love creating new ways to serve dishes Sicilian style, since this type of dish typically has flavor influences from both Italy and Greece. Here the fish is paired with deliciously roasted parsley-garlic potatoes for prime nom-ability.
- Yields: 2 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 25 mins
- 1 yellow onion
- 3 garlic cloves, divided
- 6 sun-dried tomatoes
- 1 1/2 ounces kalamata olives
- 2 tablespoons capers
- 1/16 bunch basil
- 1/16 bunch flat-leaf parsley, divided
- 12 ounces Yukon Gold potatoes
- 2 fillets Pacific cod
- 3 tablespoons olive oil
- 1/4 cup white wine
- 1/8 teaspoon red pepper flakes (optional)
- Kosher salt
- Black pepper
- Heat oven to 425°F. Peel onion and thinly slice. Mince garlic. Roughly chop sun-dried tomatoes, olives, and capers. Rinse basil and parsley and roughly chop leaves, discarding stems. Rinse potatoes and quarter. Rinse cod and pat dry with paper towel.
- On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of garlic, half of parsley, salt, and black pepper. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
- While potatoes cook, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes. Add sun-dried tomatoes, olives, capers, and remaining garlic and cook until garlic is golden, 1 to 2 minutes. Add white wine and red pepper flakes, if desired, and cook until reduced by half, 1 minute. Transfer sauce to a bowl and set aside.
- Season cod on both sides with salt and pepper. Add 1 tablespoon olive oil to pan from sauce over medium heat. When oil is shimmering, add cod and cook until golden on outside and cooked through, about 3 minutes per side. Add sauce and basil and warm through, about 1 minute. Taste and add salt and pepper as needed.
- Toss roasted potatoes with remaining parsley. Taste and add salt and pepper as needed.
- Divide cod and sauce evenly between 2 plates. Serve potatoes alongside.