Jamie Oliver 5 Ingredients Quick Salt Cod is made with cod fillets, Maris Piper potatoes, eggs, flat-leaf parsley, and black olive tapenade. This delicious Quick Salt Cod recipe creates an easy fish dinner that takes about 30 minutes to prepare and can serve up to 2 people.
This Quick Salt Cod Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 x 150g (5.3 oz) cod fillets, skin on, scaled, pin-boned
- 500g (1 lb) Maris Piper potatoes
- 2 large eggs
- 15g (1/2 bunch) flat-leaf parsley
- 2 teaspoons black olive tapenade
How To Make This Quick Salt Cod:
- Salt the cod: Generously season the cod fillets with sea salt on all sides and leave them aside to rest. This helps to firm up the fish.
- Cook the potatoes: Chop the potatoes into 1cm cubes. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the potatoes, season with salt and pepper, and cook for 10 minutes until they turn golden.
- Rinse and cook the fish: Rinse the cod to remove the salt, then pat it dry. Push the potatoes to one side of the pan, add the cod, and cook for 3½ minutes on each side until just cooked through.
- Beat the eggs and chop parsley: While the fish cooks, beat the eggs in a bowl. Chop half the parsley and mix it into the eggs, keeping the rest aside for garnish.
- Scramble eggs with potatoes and serve: Remove the fish from the pan and pour the egg mixture over the potatoes. Toss for 30 seconds until the eggs are soft and silky. Flake the cod over the top, add olive tapenade, and finish with parsley leaves.
Recipe Tips
- Salt the fish generously: Salting the cod well makes the fish flakier and juicier, so don’t skip this step, but remember to rinse the salt off before cooking.
- Cut potatoes evenly: Dice the potatoes into 1cm cubes for even cooking and a crisp texture.
- Keep an eye on the potatoes: Make sure to stir the potatoes occasionally to prevent them from sticking or burning while cooking.
- Cook eggs carefully: Use the residual heat of the pan to cook the eggs gently, resulting in a silky scramble.
- Remove fish skin: After cooking, remove the cod skin before flaking the fish over the potatoes for a better texture in the dish.
How To Store & Reheat Leftovers
Storing in the Fridge: Place leftovers in an airtight container and store in the fridge for up to 1 day.
Reheating: Reheat leftovers in a non-stick pan on medium heat for a few minutes, stirring gently to warm through without overcooking the eggs.
Nutrition Facts
- Calories: 377 kcal
- Fat: 16.2g
- Saturated Fat: 2.9g
- Protein: 37.4g
- Carbohydrates: 22g
- Sugars: 1.1g
- Salt: 1.8g
- Fibre: 2.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Lime-cured Sea Bass
- 5 Ingredients Harissa Sea Bass
- 5 Ingredients Steamed Fish Aïoli
- 5 Ingredients Seared Tuna Salad
- 5 Ingredients Bream & Roasted Grapes
Jamie Oliver 5 Ingredients Quick Salt Cod
Description
Jamie Oliver 5 Ingredients Quick Salt Cod is made with cod fillets, Maris Piper potatoes, eggs, flat-leaf parsley, and black olive tapenade. This delicious Quick Salt Cod recipe creates an easy fish dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Salt the cod: Generously season the cod fillets with sea salt on all sides and leave them aside to rest. This helps to firm up the fish.
- Cook the potatoes: Chop the potatoes into 1cm cubes. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the potatoes, season with salt and pepper, and cook for 10 minutes until they turn golden.
- Rinse and cook the fish: Rinse the cod to remove the salt, then pat it dry. Push the potatoes to one side of the pan, add the cod, and cook for 3½ minutes on each side until just cooked through.
- Beat the eggs and chop parsley: While the fish cooks, beat the eggs in a bowl. Chop half the parsley and mix it into the eggs, keeping the rest aside for garnish.
- Scramble eggs with potatoes and serve: Remove the fish from the pan and pour the egg mixture over the potatoes. Toss for 30 seconds until the eggs are soft and silky. Flake the cod over the top, add olive tapenade, and finish with parsley leaves.
Notes
- Salt the fish generously: Salting the cod well makes the fish flakier and juicier, so don’t skip this step, but remember to rinse the salt off before cooking.
- Cut potatoes evenly: Dice the potatoes into 1cm cubes for even cooking and a crisp texture.
- Keep an eye on the potatoes: Make sure to stir the potatoes occasionally to prevent them from sticking or burning while cooking.
- Cook eggs carefully: Use the residual heat of the pan to cook the eggs gently, resulting in a silky scramble.
- Remove fish skin: After cooking, remove the cod skin before flaking the fish over the potatoes for a better texture in the dish.
Jamie Oliver 5 Ingredients Quick Salt Cod