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Braised Black Cod With Fingerling Potatoes & Garlic Confit

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 heads FOR THE garlic CONFIT --- garlic cloves, peeled and stem ends sliced off

3 sprigs fresh thyme

1 cup olive oil

1/4 cup FOR THE POTATOES --- Extra Virgin olive oil

1 pound small potatoes, such as ruby crescents, cut into 1/8 inch thick rounds

1 x medium onion, quartered lengthwise, and cut crosswise into 1/4 inch-thick slices

2 tsp chopped fresh rosemary

2 tsp chopped fresh thyme

Coarse salt and freshly ground white pepper, to taste

1/2 cup FOR THE FISH --- Extra Virgin olive oil, plus more as needed

20 cloves Roasted garlic

2 sprigs fresh rosemary

4 x skin-on black cod fillets

3/4 cup dry white wine

2 cup clam juice, plus more as needed

2 x ripe tomatoes, peeled, seeded and cut into 1/4-inch dice

16 x black olives, pitted and coarsely chopped, about 1/3 cup, I used kalamata

2 tbsp roughly chopped fresh flat leaf parsley

8 x thin-sliced rounds lemon

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