A very simple lunch
I have visited Spain a few times now and I really like the way of life, the people and I think the food is exceptional too. There really is nothing better than eating Tapas, drinking a nice glass of Rioja and enjoying the spanish sunshine.
This dish is not a traditional Tapas dish but can be adapted to be served as such, I would also not serve it with Rioja but a cold , crisp white wine of your own choice (I have a certain level of expertise in drinking wine but not on marrying wine with food). I use Lilliput capers for this dish, they are the tiny ones that give a burst of flavour when you bite into them. I find the chunky capers can be too over powering. I have used Cod for this dish but it would work equally well with Haddock, Pollock or Hake. You should try and get the thickest piece of fish for this as the small, portion sized fillets just seem to fall apart and have a softer texture. I really like jersey royal potatoes but as with the wine, it is entirely up to you which variety you use as long as they are a waxy potato.
To serve 4 people you will need
800g Cod loin
450g new potatoes
4 slices of serrano ham
200g baby spinach
35g lilliput capers
25ml extra virgin olive oil
salt and pepper
Pre heat your oven to 200C/400F, now you need to cut the potatoes into quarters, length ways so you have thick potato wedges and put them into a deep baking tray with the olive oil, season the potatoes with salt and pepper and then toss them in the oil to make sure they are all evenly coated. Bake the potatoes for 15 minutes or until they have almost cooked and have started to turn golden brown. While the potatoes are cooking you need to cut the fish into 4x 200g portions and remove the skin or you could ask your fishmonger to do this for you.
Now you need to wrap each piece of fish in 1 slice of serrano ham as tightly as you can without tearing the ham.
Once you have cooked the potatoes for 15 minutes you need to put the fish on the tray on top of the potatoes and return to the oven for 10-15 minutes depending on the thickness of your fish, any juices with soak into the potatoes and also help to make the buttery sauce at the end.
In a sauce pan melt half of the butter and add the washed spinach and a little salt and pepper to taste and cook until it has all wilted down nicely and drain in a colander.
Now you need to plate up the potatoes and cod and then add the remaining butter and capers to the tray and heat on the stove top, serve the spinach and then dress the food with the caper butter. All you have to do now is pour yourself a very large glass of white wine and enjoy!