This fish came out *so* tasty. Something about the garlicky almond stuffing, the fish, the potatoes... it 'worked'. It's not, however, a super attractive dish. After about the fourth or fifth time I twisted the plate around trying to find a more appealing angle to take my picture from, I realized that it was pretty hopeless. But *especially* with food - its what's on the inside that counts... and this is really yummy stuff in a fairly easy, one pan preparation. A recipe win. Enjoy!
~serves 2 or 3 for dinner
- 1.5 pounds golden potatoes
- 1 pound rock cod, skin and bones removed
- 2 T olive oil
- Salt and pepper
- 1 cup raw almonds
- 2 cloves fresh garlic
- Handful of cilantro
- 1/8 tsp. nutmeg
- 1 lemon
Turn your oven on to 400 and wash the potatoes. Slice them thin and place them in a baking dish. (I used a 9x13 glass pan.) Drizzle olive oil over the top of the potatoes and sprinkle with salt and pepper, giving them a bit of a toss to coat. Put them in the oven and set your timer for 20 minutes.
In a food processor, add the almonds, garlic, nutmeg and cilantro and pulse to grind into tiny crumbles. Add a tablespoon of fresh lemon juice and pulse three or four more times to mix. Lay out your rock cod pieces, salt and pepper them, and then divide and spread the almond stuffing over each piece.
When the potato timer beeps, remove the dish from the oven and stir the potatoes a bit and then make a space in the center of the pan. Roll the cod pieces up and place in the center of the baking dish. Return the pan to the oven and set the timer for 15 more minutes. Serve the cod roulades with a side of roasted potatoes, a generous squeeze of fresh lemon juice and a glass of wine. Delish!