This is a favorite fish meal for me. The salty bacon and the sun dried tomatoes add so much flavor to this dish. The potatoes are just pressed through a potatoes presser normally used when making mashed potatoes. But here, you get an airy, light potato dish which is delicious with some caramelized butter giving it a nutty sweetness.
Ingredients (4 pers.):
- 1 1/2 lb potatoes
- 1/2 yellow onion
- 8 oz bacon
- 10 sun-dried tomatoes
- 4 fillets fresh cod (1 1/2 lb)
- 2 garlic cloves
- 1 tsp sambal oelek / sriracha sauce
- 4 tbsp butter
- 1 bunch fresh parsley
- pinch of salt, fresh black pepper
- 6 carrots
Wash and peel the potatoes. Boil the potatoes in salty water on medium heat for approximately 15-20 minutes depending on size. They should all be tender and test by poking the potato with a fork or a skewer.
Peel and chop the onion. Slice the bacon in small half inches cubes. Fry the onion and bacon on medium heat in a skillet for about 3-4 minutes. Slice the sun-dried tomatoes thin and add into the skillet. Let is all fry together and then place it to the side.
Pre heat the oven to 380°F.
Add the cod fillets into an ovenware with skin side down (if skin still on). Peel and slice the garlic cloves. Add garlic and sambal oelek into the ovenware. Split the amount of bacon and sun-dried tomato fry onto the fish fillets. Add four cubes of butter, one on top of each fish fillet. Wash and chop fresh parsley. Add 3/4 on it on top of the butter. Garnish with salt and fresh black pepper. Bake the fish in the oven for approximately 15 minutes. Each 5 minutes, scoop the melted butter over the fish with a spoon. Also, when the dish is ready, scoop the melted butter over the fish.
Wash, peel and cut the carrots into sticks. Boil the carrot sticks in salty water on low heat for 5 minutes. Drain the water and add some fresh parsley.
Drain the potatoes and use a potato press to press the potatoes into a bowl.
Time for serving. Add first some pressed potatoes, on top a fish fillet with the bacon and sun-dried tomato fry and scoop some caramelized butter over the dish. Add some carrots sticks and fresh chopped parsley. Season with extra salt and fresh black pepper.