Oven Roasted Cod with Three Colored Pepper & Fingerling Potatoes

Ingredients

4 tsp olive oil
1 medium onion, thinly sliced
2 tsp minced garlic
1 green pepper, seeded and cut in julienned
2 red peppers, seeded and cut in julienned
2 yellow peppers, seeded and cut in julienned
1 cup chicken stock or white wine
2 - 3 Tbsp assorted herbs such as thyme, oregano, rosemary or parsley, chopped
Sea salt and freshly ground black pepper
1 ½ pounds cod fillets, cut into 4 portions
Small bouquet of assorted herbs for garnish
16-20 baby new potatoes, about 1 pound unpeeled3 inch piece of ginger, peeled and sliced

Directions:

Preheat the oven to 450 F.

Heat 2 tsps of the olive oil in a medium sauté pan, add the onion, garlic and peppers and sauté for about 3 minutes, stirring frequently. Add the stock, herbs and season to taste with salt and pepper and bring the mixture to a boil and spoon the pepper mixture into a baking dish large enough to accommodate the four fish fillets in one layer.

Clean the sauté pan and heat until nearly smoking.

Add the remaining 2 tsps of olive oil and immediately sear the seasoned cod fillets for 1-2 minutes. Remove with spatula and place on top of pepper mixture, seared side up. Bake 5-8 minutes or until desired doneness.

Steam the potatoes in a medium saucepan using a collapsible, insert or boil them

for 10-15 minutes, until a fork can be easily inserted in the potato.

Rouille

Use 1 roasted and pureed red pepper, ½ cup garlic mayonnaise (aioli), pinch of saffron

(optional) and pinch of cayenne pepper.

Mix everything together in a bowl.

Assembly:

Serve with fingerling potatoes and a dollop of rouille or aioli (optional), and garnish with fresh herbs.