Cod pizzaiola with oregano and roast potatoes

Ingredients

For 1 serving

• Cod200 g
• Chopped tomatoes150 g
• Capers5 g
• Potatoes200 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Dried oreganoto taste
• Saltto taste

Contains: fish,

Method

1. Heat a conventional oven to 200 °C. Wash the potatoes and cut them, skin on, into wedges about 2 cm thick.
2. Toss the potatoes in a baking tray with half the oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
3. When the potatoes have 15 minutes left, rinse the capers and pat the cod dry, salting it lightly.
4. In a frying pan with a lid warm the remaining oil with the crushed garlic over medium heat for a minute, add the chopped tomatoes, capers and a pinch of salt and cook for 5 minutes, until the sauce thickens.
5. Lay the cod in the sauce, sprinkle with oregano, cover and cook for 8 minutes over medium-low heat, until opaque white and flaking with a fork.
6. Serve the cod with its sauce and the potatoes.