Ingredients
Preparation
- Put the potatoes into a pan of cold salted water, bring to the boil and simmer for 7 minutes. Drain and cut the potatoes in half lengthways and then sauté in a little olive oil until golden brown. Drain well, sprinkle with a little salt and leave to one side.
- Chop the onion and dice the pepper. Sliver the garlic and finely chop the rosemary.
- Heat 3 tablespoons of olive oil in a deep frying pan or large sauté pan, and gently cook the onion, red pepper, rosemary and garlic with a good pinch of salt and pepper for about 5 minutes or until softened.
- Stir in the smoked paprika, cayenne and some of the chopped parsley and cook for a further minute.
- Juice the lemon. Add the passata, lemon zest, lemon juice and stock and simmer for 10 minutes until slightly reduced and thickened. Check the seasoning.
- Remove the skin of the cod fillets if necessary. Cut the fish into chunks.
- Add the cooked potatoes and pieces of fish to the pan and cook for 5-7 minutes, basting the fish occasionally with the tomato sauce, until the fish is opaque and flakes when pressed.
- Scatter the remaining chopped parsley on top and serve immediately.
TIP - This dish is delicious with aioli, which can be simply made with good quality mayonnaise, some crushed garlic and some lemon juice.