Basque Cod with Potatoes and Salsa Verde

Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love: The Only Recipe You’ll Ever Need

Imagine transporting your taste buds straight to the sun-kissed coasts of the Basque region with this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love. This simple yet elegant dish solves the common dilemma of creating a flavorful, healthy meal that’s quick enough for weeknights but impressive for guests. Drawing from authentic Basque traditions, our version highlights the vibrant, fresh salsa verde that adds a zesty twist, making it a standout one-pan wonder in your kitchen arsenal. Whether you’re a seafood enthusiast or a home cook looking to elevate everyday dinners, this recipe delivers the perfect balance of tender fish, hearty potatoes, and herbaceous sauce that captures the essence of Basque cuisine.

The allure of this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love lies in its symphony of textures and flavors that dance on your palate. Picture flaky, succulent cod paired with soft, buttery potatoes, all crowned with a bright, tangy salsa verde that’s bursting with fresh herbs and a hint of garlic. The aroma of roasting fish and herbs fills the air, evoking a cozy seaside bistro, while the olive oil infuses everything with a rich, Mediterranean earthiness. Each bite offers a satisfying contrast—crispy edges on the potatoes giving way to the delicate flakiness of the cod, all tied together by the punchy, verdant sauce that keeps you coming back for more.

What sets this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love apart on lalytarecipes.com is the expert touch from Chef Lalyta, who has refined this Basque gem through rigorous testing for foolproof results. You’ll discover insider tips, like the “Chef’s Secret” for achieving unparalleled freshness in your salsa verde, ensuring your dish rivals any restaurant version. This comprehensive guide will empower you to cook with confidence, covering everything from ingredient choices to storage hacks, making it the ultimate resource for mastering this timeless recipe and impressing your family every time.

Why This Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love Recipe is a Game-Changer

The Chef’s Secret in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love lies in the fresh, vibrant salsa verde that captures the authentic Basque essence with its bold herb infusion. By blending parsley, garlic, capers, olive oil, and lemon juice to a smooth consistency, we unlock a zesty topping that elevates the mild cod and potatoes to extraordinary heights. This technique ensures the salsa not only adds moisture but also infuses the dish with a lively acidity that balances the richness, making it far superior to standard fish recipes.

Unbeatable Texture: The science behind the texture comes from properly boiling the potatoes until just tender before baking, which prevents them from becoming mushy while allowing them to absorb the flavors of the olive oil and seasonings. This method creates a delightful contrast with the flaky cod, achieved through gentle baking that maintains its moisture without overcooking, resulting in a tender, restaurant-quality finish every time.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to guarantee success, even for beginners. With straightforward steps and precise timings, you’ll avoid common pitfalls like under-seasoning or uneven cooking, making Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love a reliable go-to for healthy Basque-inspired meals that always deliver.

Ingredient Spotlight: Quality Makes the Difference

For the cod fillets, fresh, wild-caught fish is essential as it provides a mild, flaky texture that absorbs flavors beautifully without becoming tough. Quality matters here because fresher cod enhances the overall Basque authenticity of the dish, elevating it from ordinary to exceptional. If you’re looking for a substitution, try halibut for a similar firm texture, but adjust cooking time slightly to prevent drying out.

Potatoes, specifically 500g peeled and sliced, form the hearty base of this recipe, offering a comforting, absorbent canvas that soaks up the olive oil and seasonings. Opt for waxy varieties like Yukon Gold for their ability to hold shape while becoming tender, ensuring they complement the cod without overpowering it. A tested substitution is sweet potatoes, which add a subtle sweetness and extra nutrients, but slice them thinly to match the cooking time.

Olive oil, used in both the seasoning and salsa verde, is the heart of the dish’s Mediterranean flavor profile, providing a fruity richness that ties everything together. Choose extra-virgin for its superior taste and health benefits, as it prevents the fish and potatoes from sticking and adds a glossy finish. If substituting, a neutral oil like avocado oil works, but it won’t impart the same authentic Basque character.

For the salsa verde components—fresh parsley, garlic cloves, capers, olive oil, and lemon juice—the parsley acts as the star herb, delivering a fresh, peppery note that brightens the entire meal. Quality fresh parsley ensures vibrant color and flavor, so avoid wilted bunches. Substitutes like cilantro can add a citrusy twist, but use it sparingly to maintain the traditional Basque taste.

Garlic cloves in the salsa verde provide a pungent depth that enhances the capers’ brininess, creating a harmonious sauce. Fresh garlic is key for its raw intensity; opt for organic if possible. A substitution could be shallots for a milder onion flavor, but they alter the classic profile slightly.

Capers contribute a tangy, salty punch to the salsa verde, balancing the dish’s richness. High-quality, brined capers offer the best burst of flavor, so drain them well. If needed, substitute with chopped olives for a similar effect, ensuring they are finely minced to blend seamlessly.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 200°C as specified. This ensures even cooking and helps achieve the perfect flaky texture for the cod. Make sure to use an oven thermometer for accuracy, as variations can affect results.

Pro Tip: Always preheat for at least 10 minutes to stabilize the temperature, which prevents the cod from steaming instead of baking and keeps the potatoes crisp.

Step 2: Boil the Potatoes

Boil the 500g of peeled and sliced potatoes in salted water until they are tender, which typically takes about 15 minutes. Drain them thoroughly to remove excess moisture, then set aside for baking.

Common Mistake to Avoid: Overboiling can make the potatoes watery and mushy; test with a fork for doneness and drain immediately to preserve their texture for the final dish.

Step 3: Season the Cod Fillets

Season the 4 cod fillets with salt and pepper to taste, then drizzle them with 2 tablespoons of olive oil. Gently rub the seasoning in to ensure even coverage, which helps the flavors penetrate the fish.

Pro Tip: Let the seasoned cod rest for 5 minutes at room temperature before baking; this allows the salt to draw out natural juices, enhancing moisture and flavor in your Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love.

Step 4: Assemble and Bake

Place the seasoned cod fillets and boiled potatoes in a baking dish. Arrange them evenly to promote uniform cooking, then bake for 15-20 minutes until the cod is opaque and flakes easily with a fork.

Common Mistake to Avoid: Crowding the baking dish can lead to steaming rather than baking; leave space between items for better air circulation to achieve that ideal Basque-style crispness.

Step 5: Prepare the Salsa Verde

For the salsa verde, add 1 bunch of fresh parsley, 2 garlic cloves, 1 tablespoon of capers, 100ml of olive oil, and the juice of 1 lemon to a blender. Blend until smooth, tasting and adjusting seasoning as needed for the perfect balance.

Pro Tip: Pulse the blender in short bursts to avoid over-processing, which keeps the salsa verde vibrant and textured rather than overly pureed.

Step 6: Serve the Dish

Once baked, remove the cod and potatoes from the oven and immediately top with the freshly made salsa verde. Let it sit for a minute to allow the flavors to meld before serving.

Common Mistake to Avoid: Serving too soon after adding the salsa can dilute its flavors; a brief rest ensures the herbs infuse the warm cod for maximum taste.

Serving & Presentation

To make your Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love visually stunning, arrange the flaky cod fillets atop a bed of golden potatoes on a large platter, then drizzle the vibrant green salsa verde generously over the top for a pop of color. Garnish with a few fresh parsley leaves or lemon wedges to add height and freshness, enhancing the rustic Basque charm. For complementary sides, pair this dish with a simple green salad dressed in olive oil and vinegar to lighten the meal, or steamed vegetables like asparagus for added crunch and nutrition.

Basque-inspired serving suggestions include enjoying it as a main course with crusty bread to sop up the extra salsa, making it ideal for family dinners or intimate gatherings. The flavors shine when paired with complementary elements like a chilled gazpacho or roasted Mediterranean vegetables, creating a full, balanced meal that highlights the healthy aspects of this cod and potatoes recipe.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the potatoes by boiling and slicing them up to 2 days in advance; store them in an airtight container in the refrigerator. You can also blend the salsa verde ahead of time and keep it in a sealed jar for up to 3 days, but add the lemon juice just before serving to maintain its zing. Season the cod fillets the night before and refrigerate for enhanced flavor infusion.

Storing Leftovers: Once cooled, transfer any remaining cod, potatoes, and salsa verde to an airtight container and refrigerate for up to 2 days to preserve freshness. For freezing, portion the components separately—cod and potatoes can be frozen for up to a month, but avoid freezing the salsa verde as it may lose its texture.

The Best Way to Reheat: To restore the original texture and flavor, gently reheat in a preheated oven at 180°C for 10 minutes, covered with foil to prevent drying. Alternatively, use a microwave on low power with a splash of water to keep the cod moist, ensuring your Basque classic tastes as fresh as when first made.

Frequently Asked Questions (FAQ)

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Cod with Potatoes and Salsa Verde

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• Author: Chef Lalyta
• Total Time: 45 minutes
• Yield: 4 1x

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Description

A Basque classic dish featuring cod and potatoes topped with a fresh salsa verde.

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Ingredients

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• 4 cod fillets
• 500g potatoes, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• For salsa verde:
• 1 bunch fresh parsley
• 2 garlic cloves
• 1 tablespoon capers
• 100ml olive oil
• Juice of 1 lemon

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Instructions

1. Preheat the oven to 200°C.
2. Boil the potatoes in salted water until tender, about 15 minutes, then drain.
3. Season the cod fillets with salt and pepper, and drizzle with olive oil.
4. Place the cod and potatoes in a baking dish and bake for 15-20 minutes until the cod is cooked through.
5. For the salsa verde, blend parsley, garlic, capers, olive oil, and lemon juice until smooth.
6. Serve the cod and potatoes topped with salsa verde.

Notes

This dish pairs well with a crisp white wine. Ensure the cod is fresh for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Method: Main
• Cuisine: Basque

Nutrition

• Calories: 450
• Sugar: 2g
• Fat: 20g
• Carbohydrates: 30g
• Protein: 35g