Cod Potato Tapas
Bring the irresistible flavors of Spain to your table with this vibrant Cod Potato Tapas recipe! Perfect for entertaining or a cozy night in, this dish combines tender Yukon gold potatoes, golden and crispy from a light pan fry, with succulent cod fillets infused with bold spices like smoked paprika and ground cumin. Minced garlic sautéed in extra virgin olive oil adds depth, while a bright splash of lemon juice and fresh parsley finishes it off with a refreshing zing. These bite-sized morsels are easy to share and bursting with Mediterranean flavor, making them an ideal appetizer or light meal. Serve warm with crusty bread or a side salad for an authentic tapas experience that will transport your taste buds straight to the bustling streets of Spain.
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Recipe Information
Ingredients
- 300 grams Cod fillets (fresh or frozen, thawed)
- 3 medium Yukon gold potatoes
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
Instructions
Peel and slice the potatoes into 1/4-inch thick rounds. Place them in a pot, cover with 2 cups of water, and add a pinch of salt. Bring to a boil, then simmer for 8-10 minutes until just tender but not falling apart. Drain and set aside.
While the potatoes are boiling, pat the cod fillets dry with a paper towel and cut them into bite-sized pieces, about 2 inches in size. Season with salt, black pepper, and a light sprinkle of smoked paprika. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the boiled potato slices in a single layer and cook for 3-4 minutes per side, until golden and crispy. Work in batches if necessary to avoid overcrowding the pan. Remove the potatoes and set them aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and add it to the pan, sautéing for 30 seconds until fragrant.
Add the seasoned cod pieces to the skillet and cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
Once the cod is cooked, gently return the potato slices to the skillet. Sprinkle the smoked paprika, ground cumin, and additional salt to taste over the mixture. Toss gently to coat the potatoes and cod evenly.
Turn off the heat and drizzle the lemon juice over the dish. Garnish with freshly chopped parsley.
Serve the Cod Potato Tapas warm, with toothpicks for easy sharing if desired. Pair it with crusty bread or a light salad for an authentic tapas experience.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3841 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
