Oven-Baked Cod Fillets with Tomatoes and Potatoes

Ingredients

• 600 g waxy potatoes
• Salt
• 4 tomatoes
• 2 shallots
• 800 g cod fillet (prepped)
• pepper (ground)
• 0.5 tsp Café de Paris spice mix
• 50 ml dry white wine
• 1 handful parsley
• olive oil (for drizzling)
• lemon wedges (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Peel, wash, and cut potatoes into large chunks; boil in salted water for about 20 minutes.

3. 3.

   Wash tomatoes and dice. Peel shallots and slice thinly.

4. 4.

   Rinse fish, pat dry, cut into four equal pieces, season with salt, pepper, and spice mix. Place in a baking dish, pour some white wine over, and bake for 15-20 minutes; add tomatoes after about 10 minutes.

5. 5.

   Wash parsley, shake off excess water, roughly chop leaves. Drain potatoes, return to pot, and mix with half the parsley.

6. 6.

   Plate fish with tomatoes, arrange potatoes beside, sprinkle remaining parsley, drizzle with olive oil if desired, and serve with lemon wedges.