Lunch/ Fodmap

Cod with Purple Potatoes and Zucchini Tomato Hash

Cod with Purple Potatoes and Zucchini Tomato Hash

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Serves: 2 Cooking Time: 30-40 min


  • 232 g of quartered or sliced purple potatoes
  • 2 julienned medium organic zucchini
  • 4 roughly chopped medium organic red tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 tbsp water
  • 2 tsp smoked paprika
  • 2 5 oz pieces of cod
  • 2 tbsp mix of the following spices: paprika, sweet chili flakes, spicy chili flakes, and coriander
  • Salt & Pepper
  • Lemon juice



Take a small pot of salted water and bring to a boil. Leave on high heat and add the potatoes, boiling until tender ( about 12-15 min depending on the size you cut)


While the potatoes cook, in a non-stick pan, heat up 2 tbsp of the olive oil on high heat and add the chopped tomatoes, salt & pepper


As the tomatoes cook down on medium heat, this would be a great time to julienne your zucchini


Add the smoked paprika to the tomatoes, stir and turn the heat up to high before dumping in the zucchini


Stir the tomato/zucchini hash for a few minutes, then add the water and reduce heat to medium to reduce


Check the tenderness of your potatoes with a fork, if the fork passes through without a problem take them off the heat and drain, if not, let it boil for a few more minutes and check with a fork again


Plate the tomato/zucchini hash and use the same pan for the fish by returning it to the heat and placing in 2 tbsp of olive oil


Pat the fish dry and dust with spice mix and add to the pan


Cook covered on each side for 3-4 minutes


Meanwhile plate the potatoes, drizzle with Extra Virgin Olive oil and a dash of Maldon sea salt flakes


Take the fish and place on top of hash and squeeze fresh lemon juice


Beautiful, spiced, flaky cod sits perfectly on top of the zucchini tomato hash. The antioxidant potatoes are there for some carbs and to make the plate semi- resemble something Pollock would be proud of. These were from an organic farmers market hence the crazy shapes, sometimes nature doesn’t create beautifully perfect ovals and thats even better. ┬áThe tomatoes are cooked down in olive oil ( press down on them with your spatula to release their juices) then julienned zucchini added to them to cook down a bit further. If your knife skills can compete on a cooking show, then feel free to julienne the zucchini free hand. Here a julienne slicer was used and then I took a knife to the larger chunks that were left over, mostly because the slicer left nice little marks for me to follow so I didn’t loose any fingers in the process, which is always nice. When plating, don’t forget to drizzle Extra Virgin Olive Oil on the potatoes and liberally squeeze lemon on the fish!

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1 Comment

  • Reply
    November 2, 2017 at 02:00

    Wow this looks so good! Colorful like the fall!

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