Roast Cod with Tomatoes, Basil and Potatoes

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Roast cod, for when local cod appears at the fish market — Smothered in a mix of late-season tomatoes, garlic, and last of the basil, and oven-roasted over a bed of potatoes pan-fried in good olive oil. Leftovers are turned into a crusty skillet hash, and topped with a fried egg to give us enough energy to turn back the clocks.

Local ingredients: Cod from Seaport Fish; tomatoes from New Roots Farm; Yukon Gold potatoes, garlic, and basil from the garden.

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6 Responses to Roast Cod with Tomatoes, Basil and Potatoes

  1. Simona says:

    I am going to bookmark this recipe. We have locally caught cod and tomato season is not yet totally over. This dish sounds just perfect for dinner.

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