Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Cut the potatoes into roughly 2 cm cubes and toss with 25 ml olive oil, 3 g salt, and 1 g black pepper. Spread them in a single layer on a baking sheet and roast for 35 to 40 minutes, turning them after 20 minutes.
Make the caper dressing
While the potatoes roast, chop the capers and parsley. Zest the lemon and squeeze out 25 ml of juice. Mix everything with the remaining 10 ml olive oil and 0.5 g black pepper.
Bake the cod
Pat the fillets dry with a paper towel and divide them into four portions. Season with the remaining 1.5 g salt. When the potatoes are nearly done, reduce the oven temperature to 200 °C and place the cod on a separate baking sheet. Bake for 10 to 13 minutes, until the flesh is opaque and flakes easily.
Mash the peas
Put the peas into boiling water and cook for 4 minutes, then drain. While still warm, roughly mash them with 60 ml water, the butter, and the remaining 0.5 g salt. The mash should remain chunky, not completely smooth.
Serve
Divide the pea mash and roasted potatoes among the plates. Add a portion of cod and spoon the caper dressing over the top. Serve immediately while the potatoes are crisp and the cod is warm.
