I have had this dinner on my “to test list” for the longest time! I finally got around to making it and I can’t tell you how many times I commented just how D to the LISH it was while I was eating it. Even Carl commented how much he liked it. There is something about the way the sweet purple potato pairs with the refreshingly, slightly spicy gremolata that just elevates this dish! As much as it looks like it was difficult to make, I promise, it was super quick and easy! This would be a fun dinner to entertain with! It takes very minimal ingredients and everything is fresh and healthy! Pair a nice asian slaw salad with this beautiful dinner and you’re in business!
Purple Potato Crusted Cod with Thai Basil & Mint Gremolata
4
servings15
minutes15
minutesIngredients
*For the Fish*
2 Tbsp 2 Olive Oil + more for brushing on taters
S&P to Taste
1 lb 1 Cod Filet
1/2 1/2 Purple Sweet Potato Sliced to 1/8″ thickness
*For the Gremolata*
2 Tbsp 2 Thai Basil Chopped
1 Tbsp 1 Mint Chopped
1 1 Lemon Zested and the juice of 1/2 the Lemon
1 1 Clove Garlic Minced
1/4 tsp 1/4 Red Pepper Flake
1/4-1/3 cup 1/4-1/3 Olive Oil
Directions
- To begin, gather all ingredients you’ll need to make the dish and preheat oven to 375
- Cut your cod plank to fit in your fry pan. Season fish with S&P
- Peel and slice your purple sweet potato to 1/8″ thickness using a mandoline or very sharp knife. Brush olive oil on taters and place them like shingles on the fish. Hit them with a sprinkle of salt. Heat olive oil in fry pan and place fish tater side down. Once all fish is in place in the fry pan, place pan in oven and bake fish for 15 minutes
- While fish is baking, start making gremolata by chopping your thai basil and mint very fine
- Zest in your lemon and juice half the lemon. Add minced garlic, red pepper, S&P
- Add your olive oil and whisk well. Set aside until your fish is done
- Remove fish from oven and plate with gremolata and extra lemon. Enjoy!
