Cod baked in the oven with potatoes, tomatoes and bacon
4 servings
60 minutes
Oven-baked cod with potatoes, tomatoes, and bacon is a combination of fresh sea fish with the rich, deep flavors of smoked bacon and sweet cherry tomatoes. The dish draws inspiration from Russian cuisine, where the simplicity of ingredients reveals their natural harmony. Lemon zest and rosemary add aromatic freshness, while arugula and watercress salad provide lightness. The cod remains tender and juicy, the potatoes acquire a crispy crust, and the bacon adds a savory note. Serving the dish straight from the baking tray creates a cozy, homey atmosphere. It is the perfect dish for a family dinner or festive gathering where flavors unite people, filling the evening with warmth and enjoyment.
1
Fill and boil your kettle. Preheat your oven to 220 degrees.
2
Clean the young potatoes, you can leave the skin on if it's thin, just wash them well. Cut the potatoes in half and place them in a large pot with a pinch of salt. Pour boiling water from the kettle and place it on the stove on high heat. Fill the potatoes with water and salt.
- New potatoes: 350 g
- Salt: to taste
3
Bring to a boil, then reduce to medium heat and cook for about 15 minutes, or until almost tender. Meanwhile… Bring to a boil
4
Clean and finely chop the rosemary leaves (if using fresh, I used dried). Spread the leaves on a cutting board, drizzle with olive oil, and sprinkle a pinch of salt and pepper. Drizzle the leaves on the board with olive oil.
- Dried rosemary: 20 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Grate the zest of half a lemon finely and sprinkle it on the board.
- Lemon: 1 piece
6
Lay the bacon in three rows on a separate board. Lay bacon on another board.
- Bacon: 6 pieces
7
Roll the cod fillet on a board with rosemary, butter, and lemon zest until the spices lightly coat the fillet on all sides. Rub with spices.
- Dried rosemary: 20 g
- Olive oil: to taste
- Lemon: 1 piece
8
Take the cod fillet coated in spices and place it at one end of the bacon. Carefully wrap the cod in the bacon. Repeat with the remaining fillet. Wrap the cod fillet in bacon.
- Cod fillet: 340 g
- Bacon: 6 pieces
9
When the potatoes are ready, drain them in a colander and leave for a couple of minutes.
10
Place the potatoes in a baking tray. Drizzle with olive oil and season with a pinch of pepper. Pour oil over the potatoes.
- New potatoes: 350 g
- Olive oil: to taste
- Ground black pepper: to taste
11
Place the cherry tomatoes on top of the potatoes, then place the cod fillet in the middle of the baking tray. Cut the lemon in half and put one half in the tray. Arrange everything on the tray and add cherry tomatoes.
- Cherry tomatoes on a branch: 250 g
- Cod fillet: 340 g
- Lemon: 1 piece
12
Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Spray with oil.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
13
Now, according to the recipe, bake in a hot oven for 20 minutes, or until the potatoes are crispy, the tomatoes are softened, the bacon is golden brown, and the fish is cooked. In the meantime.... Place in the oven.
14
It's time to set the table — beautifully arrange the cutlery, drink glasses, and napkins. Set the table.
15
Wash arugula and watercress in plenty of cold water, then dry. Wash the salad.
- Arugula: 50 g
- Watercress: 50 g
16
Squeeze the juice from the remaining half of the lemon into a clean small jar. Add three times more olive oil than lemon juice, then mustard and a pinch of salt and pepper. Close the lid and shake the jar well. Pour the oil into a bowl.
- Lemon: 1 piece
- Olive oil: to taste
- Dijon mustard: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
17
Before baking your cod, dress the salad leaves with the prepared sauce. Don't add all the dressing at once; add about half and then taste to see if more is needed. Jamie Oliver suggests storing the remaining dressing in the fridge for use in other dishes. Mix everything together.
- Arugula: 50 g
- Watercress: 50 g
- Olive oil: to taste
18
When the fish fillet is ready, take the baked cod out of the oven and squeeze the juice from the baked half of the lemon onto the plate. Squeeze the lemon onto the bacon tray.
- Lemon: 1 piece
19
Place the cod on the table and serve it with a wonderful green salad. Or beautifully plate the dish like Jamie Oliver did in the photo.