Salted Cod Fillet with dates-tomato Pureé and mint

In this course the key words are healthy, easy, and delicious! Made from only a hand full of ingredients and very easy to make where the pureé made from tomato, dates and mint leaves goes just wonderfully with the salted cod.



Recipe for 3 – 4 persons

  • 900gr Salted Cod fillet (2 pounds)
  • 1 Can Diced tomatoes
  • 1 Can Tomato paste
  • 200gr Dates (1/2 pound)
  • Handful Mint leaves
  • 4 Large Potatoes
  • Few pinches Saltverk gourmet salt
  • Dash olive oil
  • 1 Clove garlic
  • 50gr Butter (2 oz)

Heat the oven to 160 °C / 320 °F, and bake the potatoes for about 30 – 40 minutes, depending on size. Do not fully cook them since it will be more difficult slicing them later on.

Add the can of diced tomatoes, tomato paste, dates, the clove of garlic and a handful mint leaves to a blender. Blend until the mixture becomes smooth. Add the purré to a skillet and shimmer on low heat for 15 – minutes.

Slice the roughly half-baked potato’s into about 2 cm thick slices. Sprinkle a little olive oil over an oven tray and add a few pinches salt. Lay the potato slices on the oven tray and sprinkle a little olive oil and a few pinches salt over them. Heat the oven to 180 °C / 360 °F and bake for 10 – 15 minutes or until the become a little crisp on the top.

Slice the cod fillet into steaks, heat a frying pan to high heat, add butter. Fry the cod steaks, skin down for about 80 – 90% of the cooking time, 3 – 7 minutes depending on the thickness of the fillet, making the skin crisp.

Place potatoes on a plate, place the cod fillets on top of the potatoes and spread the dates-tomato pureé over the cods skin and add a little on the side, top the cod with a few leaves of mint.

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2 thoughts on “Salted Cod Fillet with dates-tomato Pureé and mint

  1. I’d be inclined to use skinless fish fillet for this because I find picking over the fish skin to be an awkward task.
    Intriguing idea to combine tomato and dates for the sauce. Definitely one to try once I get some dates.
    Thanks for the idea

    • But when you get the skin just right, the texture of the crisp skin is great addition to the course, but feel free to experiment with this one :)

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