Finally, Spring is here! Yay!
For today, I made cod with potatoes and scrambled eggs. Ok, it’s not fish and chips, but I did get your attention! I like fish and chips just as much as the next person, but sometimes I want to eat something that’s not fried. To be sure, this is not the classic recipe, but I think it’s a healthier version of it.
The beauty of the recipe is that you can make it in less than 30 minutes, it’s the perfect dish for a week night dinner. Its also a great dish to “hide” some fish for those in the house that don’t eat fish.
Ingredients for 4 servings:
- 4 portions of cod, fresh or previously frozen- cut into chunks
- 10 oz potatoes (2 or 3 large potatoes)- peeled and sliced thinly
- 1 onion- sliced very thin
- 4 eggs
- salt and pepper
- olive oil
- 1/2 cup vegetable oil
In a non-stick pan, heat 1/2 cup of vegetable oil on medium high heat and cook the onion and the potatoes until soft and a little browned. Remove from the pan and transfer to paper towel to remove excess oil.
Drizzle some olive oil in another pan on medium heat, and cook the cooked onions and potatoes along with the cod. Season with salt and pepper and cook for 5-6 minutes, until the cod is cooked. Add the eggs and stir until the eggs are scrambled.
Transfer the mixture into a baking dish or into individual baking dishes. Broil for about 2 minutes. Sprinkle some chopped parsley on top. Classic Spanish flavors with a twist and a healthier way to serve fish and chips.