By 
From: Delish US
The tastiest (and easiest) weeknight meal!
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- Yields:
- 4
- Prep Time:
- 5 mins
- Total Time:
- 45 mins
Ingredients
- 2 tbsp.
extra-virgin olive oil
- 3
cloves garlic, smashed and peeled
- 450 g
baby potatoes (about 8), sliced into thick rounds
- 120 ml
dry white wine, such as pinot grigio
- 1
(400g) can chopped tomatoes
- 1/2 tsp.
smoked or regular paprika
- 3/4 tsp.
salt
- 1/4 tsp.
freshly ground black pepper
- 1/4 tsp.
crushed chilli flakes
- 680 g
skinless cod fillet
- 1
lemon, quartered
- 5 g
chopped fresh flat-leaf parsley
Directions
- Step 1In a large saucepan over medium heat, heat oil. Add garlic and potatoes and cook, stirring often with a wooden spoon, until garlic is golden brown, about 3 minutes. Add white wine, tomatoes, paprika, 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and chilli flakes. Cover partially with a lid, reduce heat to medium-low and let simmer, stirring occasionally, for 18 to 20 minutes, until the potatoes are tender.
- Step 2Season fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Place the fish on top of the potatoes and tomatoes, cover tightly, and let simmer for about 15 minutes, or until the fish flakes easily and is opaque throughout.
- Step 3 Squeeze the lemon over the fish and sprinkle with parsley before serving.
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