Cod a la bilbaína with roast potatoes

Ingredients

For 1 serving

• Cod180 g
• Potatoes220 g
• Lettuce50 g
• Extra virgin olive oil12 g
• Garlic2 cloves
• Chili pepper0.3
• White wine vinegar1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: fish, sulphites,

Method

1. Turn the oven on to 200 °C. Peel the potatoes and cut them into wedges, toss them on a tray lined with baking paper with half the oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden.
2. Meanwhile slice the garlic very thinly, chop the parsley and wash and dry the lettuce.
3. When the potatoes have 12 minutes left, put the salted cod in a baking dish in the oven and cook until the flesh is white and flakes.
4. Make the refrito: heat the remaining oil with the garlic and chilli in a small pan over a low heat for 2–3 minutes, until the garlic is just golden; take it off the heat and add the vinegar, watching out for spatters.
5. Pour the refrito over the cod, scatter with parsley and serve with the potatoes and lettuce.