Ligurian-style cod with potatoes, pine nuts and olives

Ingredients

For 1 serving

• Cod200 g
• Potatoes180 g
• Black olives15 g
• Pine nuts8 g
• Garlic1 clove
• Dried marjoramto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: nuts, fish,

Method

1. Wash and peel the potatoes and slice them thinly, about 3 mm; peel and crush the garlic. Pat the cod dry with kitchen paper and remove any bones.
2. Heat the oil in a wide lidded pan over medium-low heat and fry the garlic for a minute, until just golden.
3. Add the potatoes, a pinch of salt and half a glass of water; cover and cook for 15 minutes over medium-low heat, turning them gently halfway, until almost tender. If the pan dries out add a splash of water.
4. Lay the cod on the potatoes, salt it lightly and scatter the black olives and pine nuts around it.
5. Cover and cook for another 8–10 minutes over low heat, until the fish is white and flakes with a fork and the potatoes are soft.
6. Finish with a pinch of dried marjoram and a grind of black pepper, adjust the salt and serve in the pan with its juices.