Recipes

Thaw the cod in the refrigerator beforehand. Once thawed, place it in a baking dish with the cherry tomatoes around it. Season only the tomatoes with salt and freshly ground black pepper, drizzle everything with a little olive oil, and bake in a preheated oven at 180°C for 25 minutes (place it in the oven halfway through the potato cooking time).

Wash the potatoes and place each one lengthwise between two chopsticks (or something of similar thickness). Slice thin cuts without going all the way through, so the slices stay attached.

Wash the potatoes again to remove some of the starch. Gently separate the slices and sprinkle a pinch of salt between them.

In a bowl, mix 6 tablespoons of olive oil, paprika, garlic powder, 1 tablespoon of Herbes de Provence, and freshly ground black pepper. Brush the inside of the potato slices with this mixture.

Place the potatoes on a baking tray lined with parchment paper, spaced apart. Sprinkle with more Herbes de Provence and rosemary leaves, drizzle with olive oil, and add small pieces of butter on top. Bake in a preheated oven at 180°C (350°F) for 50 minutes to 1 hour. Halfway through, baste or brush the potatoes with the cooking oil.

Serve the roasted cod with the Hasselback potatoes and roasted tomatoes, garnished with Herbes de Provence and rosemary leaves.