This article was originally featured in The 30 Second Wine Advisor's FoodLetter on Thursday, Jan. 26, 2006.

Cod - Eat it, read about it

INGREDIENTS: (Serves two)

2 medium baking potatoes
1 pound (450g) fresh cod fillets, skinned
Black pepper
1/4 cup (120ml) olive oil


1. Peel the potatoes and slice them as thin as you can. Put the potatoes in a large pan with plenty of salted water, bring to a boil, and simmer for 4 or 5 minutes. Drain and carefully cover with cold water, taking care to keep the potato slices intact.

2. Preheat oven to 400F (200C). Wipe a small baking pan with a little of the olive oil, and arrange about half of the potatoes on it in neat rows, each slice slightly overlapping the one next to it. Drizzle the potatoes with about 1 tablespoon (15ml) of the olive oil. Arrange the cod fillets on top of the potatoes, sprinkle them with salt and pepper to taste, and drizzle on another tablespoon of the olive oil. Arrange the remaining potatoes on top, drizzle with the remaining olive oil and finish with a little more salt and pepper.

3. Bake for about 20 minutes or until the fish is flaky and the potatoes on top start turning crisp and brown.

WINE MATCH: A dry white wine is mandatory, and it had might as well be Mediterranean. I paired it with the Feudi San Gregorio 2004 "Serrocielo" Sannio featured in yesterday's 30 Second Wine Advisor, but the wine was almost too intensely concentrated for this subtle dish. Next time, maybe something dry and crisp but lighter in style - a Soave, maybe, or Vernaccia di San Gimignano.