Authentic Basque Cod with Potatoes and Salsa Verde

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

Imagine bringing the rustic flavors of the Basque region straight to your kitchen with this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love. This one-pan method simplifies weeknight dinners while delivering an authentic, heartwarming meal that feels like a trip to Spain. For busy home cooks craving bold, fresh tastes without the fuss, this recipe is your go-to solution. Drawing from traditional Basque cuisine, it combines tender cod and hearty potatoes with a vibrant salsa verde, making it the ultimate comfort food that’s as easy as it is delicious. Within just 40 minutes, you’ll have a dish that’s packed with Mediterranean flair and perfect for family gatherings or date nights.

The allure of this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love lies in its sensory symphony. Picture flaky cod fillets nestled atop layers of golden, crispy-edged potatoes, all infused with the aromatic essence of olive oil and herbs. The salsa verde adds a zesty punch—think fresh parsley and garlic mingling with tangy capers and bright lemon juice, creating a sauce that’s herbaceous, slightly pungent, and utterly refreshing. Each bite offers a delightful contrast: the softness of the fish against the firm, earthy potatoes, with the salsa providing a cool, vibrant drizzle that awakens your palate. The overall aroma, a blend of baked seafood and fresh greens, will have your kitchen smelling like a coastal Basque village.

What sets this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love apart on cookinwithlalyta.com is the expert touch from Chef Lalybeth, whose years of culinary experience ensure every detail is foolproof. This version isn’t just another recipe; it’s a trusted guide that reveals the Chef’s Secret to achieving that perfect balance of flavors and textures. Readers will learn insider tips for the one-pan method, precise ingredient swaps, and ways to customize it, making you feel like a pro in no time. Dive in to discover how this Basque classic can elevate your cooking game and become a staple in your repertoire.

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

The Chef’s Secret behind this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love lies in its effortless one-pan method, which minimizes cleanup while maximizing flavor infusion. By baking the cod directly on the potatoes, the fish’s natural juices seep into the slices, creating a harmonious blend that’s far superior to separate cooking. This technique ensures every element absorbs the subtle earthiness of the potatoes and the brightness of the salsa verde, elevating the dish to new heights of Basque authenticity.

Unbeatable Texture: The science is simple yet effective—the high heat of 200°C (400°F) crisps the potato edges while gently steaming the cod to flaky perfection. This prevents overcooking, as the potatoes act as a buffer, allowing the fish to reach optimal moisture without drying out, thanks to the olive oil’s even distribution.

Foolproof for a Reason: This recipe has been tested multiple times in real kitchens to guarantee success, even for beginners. Its straightforward steps and precise timings mean you won’t face common pitfalls, making this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love the most reliable version online.

Ingredient Spotlight: Quality Makes the Difference

Cod Fillets: As the star of this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love, fresh cod fillets provide a mild, flaky texture that absorbs flavors beautifully. Quality matters here—opt for sustainably sourced cod to ensure it’s firm and not watery. If unavailable, haddock makes a great substitution, offering similar mildness without altering the dish’s essence, but avoid stronger fish like salmon to maintain the Basque authenticity.

Potatoes: These form the hearty base in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love, adding a comforting, starchy element that soaks up the olive oil and seasonings. Choose waxy varieties like Yukon Gold for their ability to hold shape when sliced and baked, preventing mushiness. For a substitution, sweet potatoes can add a subtle sweetness, but they might change the traditional texture—use them sparingly if you’re aiming for a healthier twist.

Olive Oil: Essential for that glossy finish and moisture in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love, extra virgin olive oil infuses a fruity depth that enhances the overall Mediterranean profile. Always go for high-quality, cold-pressed oil to avoid bitterness; a neutral oil like avocado can substitute in a pinch, but it won’t deliver the same authentic Basque flavor.

Fresh Parsley: In the salsa verde component of this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love, parsley brings a fresh, herbaceous brightness that cuts through the richness. Select vibrant, leafy bunches for the best aroma; cilantro can replace it for a bolder twist, though it will shift the flavor slightly toward a more Latin American vibe.

Garlic and Lemon Juice: Garlic adds a pungent kick, while lemon juice provides acidity in the salsa verde for this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love. Use fresh cloves for their robust flavor and avoid pre-minced varieties; lime juice can substitute for lemon if needed, offering a similar tang but with a touch more zest.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 200°C (400°F). This ensures even cooking and helps achieve the crispy texture for the potatoes. Take a moment to check your oven’s accuracy with an thermometer if possible, as variations can affect baking time.

Pro Tip: Always preheat for at least 10-15 minutes to stabilize the temperature, which is crucial for the one-pan method to work seamlessly in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love.

Step 2: Prepare the Potatoes

Toss the 1 kg of peeled and thinly sliced potatoes with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread them evenly in a baking dish to create a uniform layer, ensuring they don’t overlap for even crisping.

Common Mistake to Avoid: Overcrowding the dish can lead to steaming instead of baking, resulting in soggy potatoes—make sure there’s space for air circulation.

Step 3: Season and Add the Cod

Place the 4 cod fillets on top of the prepared potatoes in the baking dish. Drizzle with the remaining 1 tablespoon of olive oil and season generously with salt and pepper to enhance the fish’s natural flavors.

Pro Tip: Pat the cod dry before placing it on the potatoes to promote better browning and prevent excess moisture from making the dish watery.

Step 4: Bake the Dish

Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. Keep an eye on it after 20 minutes to avoid overcooking, as the one-pan method relies on precise timing.

Common Mistake to Avoid: Opening the oven door too frequently can cause temperature drops, leading to uneven cooking—resist the urge to peek until the minimum time is up.

Step 5: Prepare the Salsa Verde

While the fish is baking, mix the finely chopped bunch of fresh parsley, minced garlic cloves, 50ml extra virgin olive oil, 1 tablespoon capers, and 1 tablespoon lemon juice in a bowl. Stir well and season to taste for a balanced flavor.

Pro Tip: Let the salsa verde sit for a few minutes after mixing to allow the flavors to meld, enhancing the freshness in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love.

Step 6: Top the Baked Dish

Once removed from the oven, spoon the prepared salsa verde evenly over the cod and potatoes while they’re still hot, allowing the sauce to warm slightly and integrate with the other elements.

Common Mistake to Avoid: Adding the salsa too early can wilt the herbs—wait until just after baking for the best texture and vibrancy.

Step 7: Serve the Meal

Serve immediately, garnished with additional parsley if desired, to enjoy the dish at its peak warmth and flavor in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love.

Pro Tip: Plate it family-style for a communal feel, letting everyone scoop their portions directly from the baking dish.

Serving & Presentation

For an impressive presentation of this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love, arrange the baked cod and potatoes on a large platter, drizzling extra salsa verde artfully around the edges. Garnish with fresh parsley sprigs and lemon wedges for a pop of color and acidity. Complement this main course with light sides like a crisp green salad or steamed vegetables to balance the richness, or pair it with crusty Basque bread to sop up the juices. For a complete meal, consider a glass of chilled white wine, such as Albariño, which echoes the recipe’s regional roots and enhances the fish’s subtle flavors.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: To prep this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love up to 3 days in advance, slice and season the potatoes, then store them in an airtight container in the fridge. Prepare the salsa verde a day ahead and keep it covered to preserve its freshness—just avoid adding it to the dish until baking day to maintain vibrancy.

Storing Leftovers: Refrigerate any leftovers in an airtight container for up to 2 days; the one-pan method keeps things compact, but separate the cod from the potatoes to prevent sogginess. For freezing, portion into freezer-safe bags and store for up to a month, though the texture of the fish may soften upon thawing.

The Best Way to Reheat: Restore the original texture by reheating in a 180°C (350°F) oven for 10-15 minutes, covered with foil to retain moisture. Avoid microwaving, as it can make the fish rubbery—opt for the oven to keep that flaky quality intact in this Cod with Potatoes and Salsa Verde Recipe A Basque Classic You’ll Love.

Frequently Asked Questions (FAQ)

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Cod with Potatoes and Salsa Verde

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• Author: Chef Lalybeth
• Total Time: 40 minutes
• Yield: 4 1x

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Description

A Basque classic featuring tender cod fillets baked with sliced potatoes and topped with a fresh, zesty salsa verde made from parsley, garlic, and olive oil.

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Ingredients

Scale 1x2x3x

• 4 cod fillets (about 150g each)
• 1 kg potatoes, peeled and thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• For Salsa Verde:
• 1 bunch fresh parsley, finely chopped
• 2 garlic cloves, minced
• 50ml extra virgin olive oil
• 1 tablespoon capers
• 1 tablespoon lemon juice

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Instructions

1. Preheat the oven to 200°C (400°F).
2. Toss the sliced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly in a baking dish.
3. Place the cod fillets on top of the potatoes. Drizzle with the remaining olive oil and season with salt and pepper.
4. Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
5. While the fish is baking, prepare the salsa verde: In a bowl, mix the chopped parsley, minced garlic, extra virgin olive oil, capers, and lemon juice. Season to taste.
6. Once baked, remove from the oven and spoon the salsa verde over the cod and potatoes.
7. Serve immediately, garnished with additional parsley if desired.

Notes

This dish pairs well with a crisp white wine. For a spicier version, add a pinch of chili flakes to the salsa verde.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Method: Main Course
• Cuisine: Basque

Nutrition

• Calories: 350
• Sugar: 2g
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g