This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself to the prep). The fish is enhanced with batatas a murro—smashed potatoes. It’s often served with a raw garlic topping, perfect for fans of the “stinking rose.”
Ingredients
- 1 pound new or creamer potatoes, preferably all the same small size, scrubbed and patted dry
- 6 tablespoons extra virgin olive oil, divided use
- Coarse sea salt
- 1/2 teaspoon dried rosemary leaves or the leaves from one fresh sprig
- 1 large onion, cut into slivers
- 4 garlic cloves, sliced
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 to 1 1/2 pounds cod tenderloin or fillets
- Freshly ground black pepper
- Optional garnish: 4 raw garlic cloves, sliced
Directions
Step 1
Place the potatoes in a baking dish that will be large enough to hold them and the fish. Drizzle the potatoes with 2 tablespoons olive oil, a sprinkle of salt, and the rosemary. Bake at 375°F for 30 to 40 minutes.
Step 2
While the potatoes are baking, heat a frying pan over medium heat. When hot, add 2 tablespoons olive oil and the onions; cook for 10 minutes, until soft and translucent, then add 1/2 teaspoon salt, the garlic, and thyme. Continue cooking just until the garlic softens; remove from heat.
Step 3
Turn the oven down to 350°F, then carefully take the baking dish out of the oven and use a kitchen mallet or a metal spatula to smash each potato, exposing the flesh (if the potatoes don’t give easily, put them back in the oven for another 15 minutes). Move them to the perimeter of the dish and fill the center with the onions and garlic. Place the fish right over the onions. Drizzle the fish with the remaining olive oil and sprinkle with salt and pepper.
Step 4
Bake for 10 minutes, then take the dish out of the oven, flip each potato, and use a serving spoon to drizzle the fish with olive oil from the bottom of the dish. Return to the oven for another 10 minutes or until the fish feels firm to the touch. Serve the fish topped with the onion mixture and raw garlic, if desired, and with the potatoes on the side.
Serves 4