Cod with Skordalia and Roasted Tomato Sauce

Every now and then I like to visit the BBC food page for good ideas for traditional English recipes, and I came across a beautiful picture of roasted cod with Skordalia sauce and roasted tomatoes. I had absolutely no idea what skordalia was–I had never heard of it before, tried it, or even read it on a menu, but all I did know, was that it wasn’t English, or traditional! Still, it looked so delicious, that I wanted to try it anyway, and I was feeling pretty brave!

And then I did something even braver and completely re-invented the recipe. In the BBC version the Skordalia is a sauce made from potatoes that are put through a potato ricer, but I decided to make mashed potatoes, and create a sauce out of the roasted tomatoes instead. It turned out to be one of the best things I have ever made!! The flavors were just really well balanced with the salt, and citrus, and garlic tomatoes, with a hint of bitterness from the watercress, and the nuts and potatoes gave it some nice texture too. My husband even asked me if I would please make it again soon–which made me SUPER happy, because he only asks that once in every 50 dishes that I make! This has definitely inspired me to re-invent more recipes! And I won’t have any problems making it again for “him” anytime soon either!

(for the roasted tomato sauce) 
1 pint cherry tomatoes or 6 roma tomatoes, quartered
1 clove garlic, chopped very fine
Drizzle of Extra-virgin olive oil plus 1/4 cup
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Handful fresh parsley leaves
(for the potatoes)
4 garlic cloves, or 3 tsp minced
3-4 small russet potatoes, peeled and cut into quarters
2 tbsp ground almonds
1 lemon, juice only
extra virgin olive oil (1/4 cup?)
(for the cod) 
2-4 Cod filets
1-2 Tbsp butter
2 lemons, juice only
(to serve)
toasted almonds

Preheat oven to 350 degrees F. Take a roasting dish or baking tray and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside with the lid still on the blender, to keep warm
Place the potatoes in a pan of cold salted water and bring to the boil until soft and then drain.

Meanwhile for the fish, turn the oven up to 400degF. Put each fillet on a piece of aluminium foil, dot with butter, squeeze over the lemon and season. Add a few sprigs of parsley. Wrap up the foil parcels loosely so they are sealed but have room around them. Place in the oven for 8-10 minutes.

Mix the potatoes with the garlic, almonds and lemon juice and season really well with salt and pepper. Add the olive oil gradually whilst mixing. I can’t remember exactly how much I added, but I think it was about 1/4 cup. Enough for the potatoes to become smooth and hold their shape (p.s. this pic is before adding the olive oil) Plate the potatoes first, followed by the watercress and the cod filet  top with the roasted tomato sauce and garnish with toasted almonds. My watercress somehow made it to the back of my fridge where it got frozen, so it’s not as pretty as it should have been, but I learned a couple of things today. One, put watercress on any dish, and it looks pretty. And two, put that roasted tomato sauce on anything and it will be delicious!

Enjoy this recipe guys!
<3 Sarah