Prep: 10 mins  |  Total: 1 hour

Captain Marsh Skeele & Dara Chapman

Not only is he the co-founder of our company and one of our original fisherman, Marsh is also a wiz in the kitchen. Famous for his epic dinner parties (once even cooking for 300 members!), he relishes showing off the culinary potential of his catch. Marsh loves this recipe, which he developed with our new culinary director, Dara. Basque cuisine is a wonderfully bold style, we think the bright and dramatic flavors that come out in this dish will be the highlight of any dinner!

Ingredients

• 1 lb pacific cod fillets
• 1½ lb fingerling potatoes, cut into 1 inch pieces
• ⅓ cup extra virgin olive oil, divided
• 2 red, yellow, or orange bell peppers, sliced ½ inch thick
• 1 medium yellow onion, sliced ½ inch thick
• 2 garlic cloves, sliced
• ½ cup niçoise olives
• 1 tsp smoked sweet paprika
• salt & pepper to taste
• ½ lemon, zested
• 1 tbsp parsley, chopped

Directions

Preheat oven to 425°. Place potatoes in a medium saucepan and add water up to 1 inch above the potatoes. Bring the water to a boil and parboil potatoes for 10 mins.

Drain and then toss potatoes in 3 tbsp olive oil. Transfer potatoes to a baking dish and roast until tender, about 20-25 minutes.

While potatoes are roasting, sauté peppers and onions over medium high heat in 2 tbsp olive oil until soft, about 5 minutes. Add sliced garlic and sauté until fragrant, about 1 minute.

Add pepper & onion mixture and niçoise olives to roasting potatoes, and toss with salt, pepper, and ¾ tsp paprika. Roast for 10 minutes until veggies begin to caramelize.

Season cod with salt, pepper, and a dash of paprika. Place cod on top of caramelized vegetables and cook until flaky, about 10 mins, depending on thickness of fillets

Serve cod fillets over roasted vegetables and garnish with lemon zest and chopped parsley.

Beverage pairing: Serve this dish with a Spanish white wine (such as Albariño) or a dry cider.