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🍽️ Juicy Cod with Creamy Mashed Potatoes

506 kcal · 30 min · 4 servings

Ingredients

• 10 Saffron threads
• 10 tbsp Orange juice
• 8 Tomatoes
• 3 Garlic cloves
• 0.5 bunch Basil
• 50 Olives Each 25, black and green (pitted)
• 50 g Capers (jar)
• 2 tbsp Orange zest (grated)
• 3 tbsp Olive oil
• 4 tbsp Sherry
• Salt
• Pepper
• 4 pieces Turbot (each 150-200 g)
• 800 g Potatoes
• 0.5 bunch Thyme

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the peeled potatoes into even-sized pieces.
3. 3. Bring a pot of water and salt to a boil.
4. 4. Add the potato pieces to the boiling water.
5. 5. Cook the potatoes until they are tender.
6. 6. Cut the tomatoes in half.
7. 7. Remove the seeds from the tomato halves.
8. 8. Dice the tomato flesh.
9. 9. Peel the garlic.
10. 10. Finely chop the garlic.
11. 11. Wash the basil.
12. 12. Shake the basil dry.
13. 13. Roughly chop the basil.
14. 14. Slice the olives.
15. 15. Dissolve the saffron in four tablespoons of warm orange juice.
16. 16. Add the olives, capers, tomatoes, basil, garlic, one tablespoon of orange zest, sherry, and one tablespoon of oil to the saffron mixture.
17. 17. Mix all ingredients for the tomato sauce well together.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Season the cod with salt.
20. 20. Season the cod with pepper.
21. 21. Drizzle some orange juice over the fish.
22. 22. Grease a baking dish.
23. 23. Place the fish in the greased baking dish.
24. 24. Season the tomato sauce with salt and pepper to taste.
25. 25. Distribute the tomato sauce evenly over the fish pieces.
26. 26. Cover the baking dish with aluminum foil.
27. 27. Place the baking dish in the preheated oven.
28. 28. Bake the fish for the specified time.

Nutrition per serving

• kcal: 506
• Protein: 37 g · Fett/Fat: 19 g · Carbs: 41 g