Baked Cod Fish with Potatoes and Green Peas/Torsk på Ærtepure og Kartoffelcubes

Recipe adapted from Søndagsavisen

Serves 4

Preparation Time & Cook Time: 45 minutes

Ingredients:
- 750g small potatoes
- 600g cod fillet
- 400-500g frozen green peas
- 4 cloves of garlic
- 1 bouquet thyme
- 1 lemon
- 1 bunch of dill
- sea salt & pepper
- 200ml water
- Olive oil

Directions:
1. Scrub potatoes, cut them into quarters, rub them with oil and garlic and thyme sprigs, season with salt and pepper.

2. Put the potatoes in an ovenproof dish and place in the oven at 200°C (392°F) for 30 minutes.

3. Place the fish in an ovenproof dish, sprinkle with olive oil, salt and pepper and roast in oven at 200°C (392°F) for 8 minutes.

4. Boil water in a pot without cover and cook the peas for 2.5 - 5 minutes (depending on the frozenness of the peas), pour the liquid off, but save it.

5. Blend the peas with 1 TBS oil and a little of the broth, season with salt and pepper.

6. Place the fish on top of the blended peas and serve with lemon slices and dill, and the potatoes alongside.

Additional Information:
I have been working late for weeks and neglected making dinner. I need to get the household management and health back to order. It feels good to be able to focus on nutritious food again. Florian liked it very much, as it had been quite sometime since I spent effort making dinner. However, Joshua refused to eat it. After a bout of sickness this week, Joshua received special attention and he became very spoilt. We are trying to build back the discipline again. Even as I am writing, he is crying and making a fuss upstairs at the shower. However, as parents, we have to win the battle.

I got this recipe from the Danish newspaper. The original directions in Danish:
1. Skrub kartoflerne, skær dem i kvarte, gnid dem og hvidløg med olie og timiankviste, krydr med salt og peber.
2. Læg kartoflerne i et ovnfast fad, og sæt dem i ovnen ved 200 grader i 30 min.
3. Læg fisken i et ovnfast fad med bagepapir, og steg med i ovnen i 10-12 min.
4. Kog ærterne op i urtebouilon, hæld væden fra, men gem den.
5. Blend ærterne med 1 spsk. olie og lidt af bouillonen, smag til med salt og peber.
6. Anret fisken med citronskiver og dild, ærtepure og kartofler og med soltørrede tomater ved siden af.

References:
- Søndagsavisen