Cod en Cocotte with Tomatoes Olives Chorizo
Ingredients
- 2 medium Yukon Gold potatoes (12 ounces/350 g total)
- 6 plum tomatoes, peeled, seeded, and chopped
- 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
- 12 small black olives, such as Niçoise, pitted
- 1 large garlic clove, chopped
- Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
- 4 thyme sprigs
- 1/4 cup (8 g) chopped parsley
- 4 tablespoons (60 g) unsalted butter, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
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