Baked cod with light skordalia and chard

Ingredients

For 1 serving

• Cod180 g
• Potatoes200 g
• Swiss chard150 g
• Extra virgin olive oil12 g
• Garlic1 clove
• Lemon0.5
• Saltto taste

Contains: fish,

In season: October – April

Method

1. Turn the oven on to 190 °C (conventional). Peel the potatoes, cut them into chunks and put them in a pan of cold salted water; bring to the boil and cook for 15 minutes, until they break up with a fork. Before draining, set aside a ladle of the cooking water.
2. Meanwhile pat the cod dry, put it in a baking dish, salt it, sprinkle with a little lemon juice and bake for 15 minutes, until the flesh is white and flakes.
3. Make the skordalia: mash the hot potatoes with a potato masher (a blender would turn them gluey), add the grated garlic, half the oil in a thin stream, a little lemon juice and salt, then add cooking water until you have a soft cream.
4. Wash the chard and cut it into pieces; boil it in salted water for 5 minutes, until tender, drain, squeeze lightly and dress it with the remaining oil and the rest of the lemon.
5. Serve the cod with the skordalia and the chard.