Photo by Fredrika Stjürne
Recipe information
Yield
4 Servings
Ingredients
2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
Preparation
Step 1
Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
Step 2
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
Make Ahead
Step 3
The casserole can be assembled and refrigerated for up to 4 hours before baking.
Reprinted from Bistronomy: Recipes from the Best New Paris Bistros, by Jane Sigal, copyright © 2015. Published by Rizzoli New York.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Cod Recipes for Delicate, Flaky Fish Every Time
Our best cod recipes will give your go-to salmon dish a run for its money.Our 51 Best Olive Recipes
Olives add salty, bright flavor to a variety of dishes, including slow-cooked fish, spicy seafood cocktail, braised chicken, and salads.5 Fast and French Bistro-Inspired Dinners
These bistro dishes take the fuss out of French cooking.
