Cod Loin with Bacon, Sun-Dried Tomatoes, and Smashed Potatoes
By Culiora
Juicy cod loins topped with crispy bacon and rich sun-dried tomatoes, served alongside crispy smashed potatoes. The combination of mild white fish, savory bacon, and tangy tomatoes makes for a beautifully balanced, flavorful dinner.
- Servings: 4
- Prep time: 15 min
- Cook time: 35 min
- Total time: 50 min
Ingredients
- 600 g cod loins (4 portions)
- 140 g bacon, diced
- 80 g sun-dried tomatoes in oil, sliced
- 1 clove garlic clove, finely chopped
- 25 g butter, melted
- 1/2 piece lemon, finely grated zest and juice
- 1/2 tsp salt
- 2 pinches freshly ground black pepper
- 2 tbsp fresh chives, finely chopped
- 800 g baby potatoes, unpeeled (floury or waxy)
- 3 tbsp olive oil (preferably oil from the sun-dried tomato jar)
- 1 tsp flaky sea salt
- 1 pinch freshly ground black pepper
Instructions
- Preheat the oven to 225°C fan (or 240°C conventional). Boil the potatoes in well-salted water until tender all the way through, about 15–20 minutes depending on their size. Let them steam off thoroughly.
- Transfer the potatoes to a baking sheet lined with parchment paper. Gently press down on each potato with the bottom of a glass or a potato masher so it flattens but remains in one piece. Drizzle with olive oil (or the oil from the tomato jar), then season with flaky sea salt and freshly ground black pepper. Roast near the top of the oven for 15 minutes.
- Fry the diced bacon in a dry skillet over medium-high heat until crispy, about 5–6 minutes. Add the sliced sun-dried tomatoes and finely chopped garlic during the final minute so the flavors meld without burning the garlic. Remove from the heat.
- Pat the cod loins dry with paper towels. Place them in a lightly greased baking dish. Season lightly with salt (keeping in mind the saltiness of the bacon) and black pepper. Brush with the melted butter mixed with lemon zest and juice.
- Reduce the oven temperature to 175°C (temporarily remove the potatoes if needed, or bake both on separate racks if oven space permits). Spoon the bacon and tomato mixture evenly over the fish fillets.
- Bake the fish in the center of the oven for 12–15 minutes, until the cod flakes easily and reaches an internal temperature of 48–52°C. Keep the potatoes on a lower rack so they stay warm and crispy.
- Garnish the cod with finely chopped fresh chives and serve immediately alongside the crispy smashed potatoes and the pan juices from the baking dish.