Thrifty Dinner Tonight: Roast Cod & Beet Greens

In amanda‘s description of the inspiration behind her recipe for beet greens, she mentions that she was raised with the mantra “thrifty in the kitchen, generous at the table”. This meal embodies that ideal just about perfectly. Cod is usually inexpensive, and makes for a nice blank slate for flavorful accents like kalamata olives and tangy capers, while the leafy greens are made just a little bit extra delectable with a lightly creamy dressing. Healthy and comforting, this meal is everything a weeknight supper should be.

The Menu

Cod Mare Chiaro by Giulia Melucci

This recipe serves 2

4 medium red potatoes
2 tablespoons olive oil
1 pound cod
1/2 teaspoon chopped garlic
1 cup chopped tomatoes, fresh or canned
6 pitted kalamata olives, sliced
1 teaspoon capers, rinsed
1/2 teaspoon oregano, fresh or dried
4 basil leaves, torn
salt
freshly ground pepper
Preheat oven to 400 degrees

1. Cut potatoes into quarters. Toss in a bowl with 1 tablespoon olive oil, 1/4 tsp. oregano, salt and pepper. Place in a small roasting pan and roast for twenty minutes.

2. While potatoes are cooking warm 1 tablespoon of olive oil in a small skillet over medium heat, add the chopped garlic, saute until garlic is golden (2-3 minutes).

3. Add the chopped tomatoes to the garlic and oil. Allow the tomatoes to come to a simmer then add the sliced olives and capers, the rest of the oregano, salt, pepper, and two of the torn basil leaves; cook for 2 more minutes.

4. When the potatoes have roasted for 20 minutes clear a space in the center of the pan, add the cod, cover with tomato sauce and roast with the potatoes for 20 more minutes.

5. Remove from oven, divide between two plates, garnish with the remaining fresh basil leaves and serve.

Save, print, and ask a question about this recipe on FOOD52.

Warm Beet Greens with Sour Cream Dressing by amanda

Get the recipe.

 

The Grocery List (for 2)

4 medium red potatoes
1 pound cod
6 kalamata olives
fresh basil
beet greens (from 2 bunches beets)
1/2 cup sour cream

We assume you already have garlic, olive oil, dried oregano, canned (or fresh!) tomatoes, capers, salt, pepper, cider vinegar, and sugar. If not, you’ll need those too!

The Plan

1. The beet greens need just a simple saute, so you’ll want to tackle the fish first — begin by roasting the potatoes.

2. While they roast, prep the remaining elements of the dish (tomatoes, etc.) as the recipe directs.

3. After the potatoes have been in the oven for 20 minutes, you’ll make a spot in the pan for the fish, and let it all finish roasting together.

4. Beet green time! Saute them while the fish finishes up, and you should have a lovely hot meal in no time at all!

5. Sit down, relax and eat up. Generosity at the table, indeed!

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