‘Punched’ Baked Potatoes and Roasted Mediterranean Cod

In honour of Chez What’s Potato Recipe Competition and still having cravings for my baked salted cod-now well gone- I delved into my childhood flavour memories and remembered a Portuguese Potato Classic: Punched potatoes (batatas ao murro). I have no hope to compete with the delicacies presented so far but it has been fun trying!

These potatoes are baked in a Garlic infused Olive oil generous drizzle and once done, gently pressed, or ‘punched’ if you like, to release all the flavours. The powdery yummy potato filling absorbs the garlic flavours and takes it into a new dimension.
They are traditionally served with Baked Salted Cod:

Inspired by the comments to my Baked Cod recipe, I was driven to experiment with flavours and bake some fresh cod instead.

The results were astounding. The freshness of the fish combined with the strong flavours of the paprika and white wine rendered me speechless.
The potatoes complemented the flavours better than I could ever expect. The roughness of the coarse sea salt complimented the lack of saltiness that you would get in Salt cod, ten times over.

I would go so far as to say I prefer this recipe to the original but let me know what you think.


(Serves 2)
4 medium potatoes
5 cloves of garlic
large measure of extra virgin olive oil
handful of coarse sea salt
2 thick cod fillets
100 ml white wine
1/2 cup extra virgin olive oil
some sliced roasted red peppers
1 very thinly sliced onion
1 teaspoon paprika
1 crushed garlic
salt and pepper to taste
1/2 cup chopped basil


Pre-Heat the oven at 200 degrees.

Boil the potatoes for ten minutes.

Use the fork, if you can slightly spear through them, then they are ready for baking.

Heat the extra virgin olive oil and add (whole cloves) of garlic-be careful not to burn them.Rub the coarse sea salt into the potatoes and add the garlic infused olive oil.

Cook for 20 minutes.
When you see the potato skin crisping up, start preparing your Cod.

Line your baking tray with foil-saves washing up!

Drizzle a little olive oil and place cod, skin down.

Season with salt and pepper.

Layer with thinly sliced onion and peppers.

Drizzle the wine over and sprinkle with some paprika and crushed garlic.

Drizzle with a touch more olive oil and sprinkle with fresh basil.
Place in the oven for 25 minutes or until fish is cooked.

By now your potatoes should be nice and crispy.Place them on a plate and cover with a clean cloth.Gently punch them open.

Place them on the serving plate and pour Olive/Garlic oil mixture over them.

Remove Cod from the oven and place in next to the potatoes with the onions and peppers garnish. Serve with a nice hearty salad and enjoy!

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