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I was surprised and elated that fresh fish was a specialty of Chef Mattia and a favorite food of Laura’s, so they included it in our menu. In Italy, Cod is readily available and affordable and a bit thinner than the American version. I loved the simplicity of this dish and the layering that Mattia demonstrated. The colors and flavor combination make it both beautiful and delicious, but then again, everything is beautiful and delicious in Rome. The prospect of recreating this at home had me worried that the results wouldn’t be as good. To my surprise, it turned out great! The technique is so easy that it’s a cinch to make this in your own kitchen. And I do, over and over again!
6 (5-ounce) cod fillets
1/4 cup Tuscanini Extra-Virgin Olive Oil, divided
1 teaspoon Haddar Kosher Salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon fresh oregano
1 cup cherry tomatoes
1/2 cup raisins
1/3 cup toasted pine nuts
1/4 cup Tuscanini Kalamata Olives
1 potato, sliced paper-thin
Preheat oven to 350 degrees Fahrenheit.
Place cod in an oven-safe baking dish. Drizzle with two tablespoons olive oil and sprinkle with half a teaspoon salt, a quarter teaspoon pepper and oregano. Place tomatoes, raisins, pine nuts, and olives on top of and around cod. Lay slices of potatoes on top. Drizzle with remaining two tablespoons olive oil, half teaspoon salt, and quarter teaspoon pepper.
Cover tightly and cook for 25 minutes. Uncover and cook an additional 10 minutes or until fish is cooked through and potatoes are slightly browned. Serve warm with toppings and sauce from the pan.
Photo and Styling by Chay Berger
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