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.