Recipe: Greek-style cod with lemons, olives and new potatoes

A zesty one tray meal with a flavour of the Med

  • place PRE 10 minutes
  • place COOK 25 - 30 minutes
  • place SERVES 4
  • printicon

A quick-fix supper that will bring the scent of the Greek Isles to your kitchen. Serve with whatever green vegetable is in season for a meal that’s sure to please. I rarely cook with extra virgin olive oil but make an exception for this dish as the flavour is outstanding.


  • Heat oven to 200°C and line the base of a roasting tin with baking parchment.

  • Cook the new potatoes in boiling salted water for 12-15 minutes, depending on size, until they can be pierced easily with a knife. Drain, cut into quarters and set aside.

  • Mix the potato flour, cumin, coriander, paprika, salt and pepper in a shallow dish and coat the cod on all sides in the mix.

  • Heat a few tablespoons of neutral oil in a frying pan to medium heat and fry the cod for approximately one minute to achieve a golden crust and then flip it over for a further minute.

  • Arrange the cod in the the baking tin with the new potatoes and scatterwith the olives and capers. Season but be careful with the salt as the olives are salty.

  • Mix the melted butter, olive oil and chopped garlic and drizzle over the fish and potatoes.

  • Bake for 12-15 minutes depending on the size of the fillets then serve scattered with the chopped parsley.

louismann / thebutchersdaughter


750g new potatoes washed and cleaned

4 portions of cod loin

2 tbsp potato flour (use plain flour if making outside of Pesach)

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp salt

¼ tsp black pepper

A few tbsp neutral oil for frying

200g green olives

1 tbsp capers

75g melted butter or margarine

75 ml extra virgin olive oil

2 finely crushed cloves of garlic

Sea salt & black pepper

Handful of chopped parsley

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