Spanish roast cod with patatas bravas, greens and aioli

This Spanish cod is smart enough to serve when entertaining but easy enough to make mid-week. My children love this dinner – I think the tomato sauce and the potatoes are the child-bait. I love it too because there is minimal washing and once you’ve made it a couple of times you won’t really need to look at the recipe again.

Patatas bravas is probably the most popular part of an old-school tapas experience but I don’t think many of us think to make it at home. Salty crunchy potatoes with a spicy sauce and aioli. Just heaven. If you want to, you can skip the fish and greens, make yourself a big bowl of the bravas, lay out some cured Spanish ham (jamon) and kick back with a chilled glass of Fino or Albarino. Pretty much my perfect night in.

Aioli is traditionally served with patatas bravas and works really well with the tomato here. Because there is so little fat in cod it is important to have some good fat (in the form of olive or rapeseed oil) alongside to help your body absorb the vitamins and to keep you satisfied.