I love cooking seasonally, and this dish is made up of many items from our gardens, from early spring potatoes, herbs, and carrot tops. It is very important for us to utilize every part of the plant, and nothing goes to waste. We made this Chimichurri with carrot tops, basil, and parsley. This sauce is packed with flavor and nutrition and lasts a long while in the refrigerator. The cod is wild-caught and is shipped directly from the fisherman we work with. We carry it year-round at our onsite farm store. We wanted to keep the freshly harvested new potatoes simple and appreciate them for what they are. We only seasoned them with garlic chives. Once you make this dish yourself, you will appreciate how special it is to eat in harmony with nature.
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- 8 oz Assorted potatoes - Cut into1/2" pieces
- Small bunch of chives (we used garlic chives )
- 2 Teaspoons olive oil
- 1/4 Cup carrot tops
- 1/4 Cup basil
- 1/4 Cup parsley
- ¼ Teaspoon chili flakes
- 2 Garlic cloves
- ⅓ Cup olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 4 Cod Steaks
- Salt to finish
Preparation Time - 10 Minutes Cook Time 10 minutes Portions 4
Cooking the potatoes
- Start by cutting the potatoes into 1/2" pieces. Then place in boiling salted water till slightly under fork tender.
- Take a small bunch of chives and cut them in half. Stack the cut bunches together and cut them into 1/8" pieces. This will cut down on your chopping time.
- Then heat up two teaspoons of olive oil in a skillet. Place the precooked potatoes in a skillet, cut side down, and start the browning process. While cooking the potatoes, add olive oil to the potatoes, the chives, and salt and pepper to taste. This entire process will take about 4 minutes. Keep the potatoes in the skillet and set aside.
Making the Chimichurri
- In a food processor, chop 2 cloves of garlic.
- Next, roughly chop the herbs and carrot tops. Then, place them in the food processor to puree.
- Remove the zest from a lemon and place it in a food processor. Then, juice the lemon directly into the processor and add chili flakes. Cover the processor with its lid, and as it runs, slowly pour in olive oil through the narrow opening on top. Once the mixture becomes a loose consistency, your chimichurri is ready. Transfer the mixture to a container and set it aside.
Cooking the Cod
- To prepare the cod steaks, sprinkle pepper on both sides and avoid adding salt until fully cooked. Adding salt at this stage would constrict the fish and prevent it from becoming flaky and tender.
- In a large skillet, heat up 2 tablespoons of olive oil and then place the fish in it to cook. After about 2-3 minutes, the side of the fish will start to turn opaque, indicating that it is time to flip it. Cook the other side for about one minute before transferring the fish to a serving dish. At this time, you can lightly salt the cooked fish.
- Finally, add a dollop of chimichurri on top of the fish and serve the potatoes on the side. Enjoy!