Pan-Roasted Cod with Crispy Potatoes & Salsa Verde

Pan Roasted Cod with Crispy Potatoes and Salsa Verde

This simple and scrumptious go-to dinner will wow friends and family with the bright, spicy flavors of the fire-roasted salsa and the rich, luscious fish.

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Pan-Roasted Cod with Crispy Potatoes & Salsa Verde

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Recipe Ingredients

  • 1/3 cup extra-virgin olive oil, plus more for frying
  • 3/4 pound small baby red potatoes, sliced thinly
  • 1 1/2 pounds cod fillet, cut into four 6-ounce pieces
  • 1 cup LA VICTORIA® Fire-Roasted Salsa Verde
  • 3 tablespoons fresh parsley, chopped
  • Salt & freshly ground pepper

Cooking Directions

  1. In large sauté pan, heat olive oil over medium heat.
  2. Add potatoes and season liberally with salt and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 15 minutes. Using slotted spoon, transfer potatoes to 4 bowls and keep warm.
  3. Discard all but 3 tablespoons of oil in sauté pan and place pan back on stovetop over medium heat.
  4. Season cod fillets with salt and pepper and add fish to hot oil in the pan. Cook 3 minutes, add LA VICTORIA® Fire-Roasted Salsa Verde to pan and cover pan with lid. Cook fish over low heat until just opaque throughout, about 5 minutes more.
  5. Using slotted spoon, place one piece of cod on top of each bowl of potatoes. Top each bowl with a spoonful of sauce and serve.