Roasted Alaskan Lingcod with Olive, Lemon and Potato Salad

Washington State Potato Commission

INGREDIENTS:

Makes 4 servings

• 3 medium Washington Yukon Gold potatoes
• ½ cup extra virgin olive oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped onion
• 2 tablespoons sherry vinegar
• 1 teaspoon smoked paprika
• 4 (6 oz.each) lingcod or true cod fillets
• Salt and pepper to taste
• Canola or vegetable oil
• Zest of 1 lemon
• 10 pitted Nicoise olives, pitted and cut into slivers
• 8 green olives (Cerignola or Lucques), pitted and cut into slivers
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped Italian parsley

DIRECTIONS

1. Preheat oven to 425°. 
2. Scrub the potatoes with a vegetable brush under cold running water.  Peel potatoes.  Place potatoes in large saucepan and add cold water to cover completely.  Heat to boiling, and then reduce heat to simmer.  Cover and simmer 8 minutes.  Turn off heat and let stand 10 minutes.  Drain. Cut crosswise into 1/3 to ½ inch thick slices. In a 9x13-inch baking pan layer the slices like shingles.  Set aside. 
3. In skillet over medium heat, heat olive oil.  Add garlic and onion and simmer 4 minutes.  Stir in sherry vinegar and smoked paprika and simmer another 2 minutes.  Pour over potatoes.  Bake potatoes for 10 minutes. Let cool.
4. Season cod fillets with salt and pepper.  In large skillet over medium-high heat, heat enough canola or other oil to cover bottom of pan.  Add cod and cook until golden brown, about 4 minutes.  Do not turn.  Place fish in skillet in oven for 4 minutes.  Add lemon zest, olives and herbs to potatoes and toss gently to mix.  Arrange potatoes on 4 plates.  Top with cod fillets and garnish with sauce remaining from potatoes.

Nutritional Analysis per serving:  547 calories, 34 g protein, 24 g carbohydrates, 35 g fat (58% of calories from fat), 0 mg cholesterol, 2.35 g fiber, 392 mg sodium.