A simple dish that can be a snack or a side with minimal ingredients. This recipe was created by Mei Yokoi from Kanazawa Gakuin Junior College. It is featured in 'Kanazawa's Healthy Fish Recipes vol.6' (published February 2025).

Fish and potatoes, a perfect combination! A light and tasty dish that even kids will enjoy.

A light and tasteful recipe any cook can make!

Baked cod with lots of mushrooms in foil ♥Of course, the cod is delicious, but the vegetables are also very tasty in this dish ♬*゜The origin of this recipeA favorite foil-baked dish I've been eating since I was young ♥The onions and mushrooms become sweet with butter and are very delicious.

Light, healthy dinner.

This is a healthy, quick, and delicious dinner! It’s one of my go-to favorites, and you can’t beat the combination of flavors.#Dinner #Fish #Healthy #Asian

A very light and healthy dish with fresh tomatoes, perfect for summer!A few more tips:This is the basic recipe, which is the quickest thing I can think of for a weekday meal after work. If you have more time, add chopped peppers and celery to make the dish even more aromatic.

My relationship with octopuses is very special. And even if the octopuses don't know it... I seek them everywhere. In small, humble taverns, on the most distant, forgotten islands. In traditional seafood spots around Attica and its surroundings. In medium to large depths (there, about eight feet below the surface, with a speargun in hand). In the homes of colleagues with islander mothers. At Aunt Theodora's estate in Ermioni, where I 'met' the most delicious grilled octopus by far. Everywhere. However, the octopus I found on Antonella's site is unlike any other. Not because it's supposedly the tastiest I've ever tried. No. I've eaten other great octopuses. But because it is indeed very tasty and at the same time so different!!! The way the hearty bites of octopus caramelize, the way the 'transformed' potatoes, so different and delicious, blend with it, the aromas of rosemary and marjoram that rise from the pan, the subtle yet distinct taste of the wine, all come together to create an exceptional dish, not just to eat but to enjoy eating!!! It's another option for someone who wants something different from the well-known (and, of course, very tasty) 'octopus with short pasta' in the pot. But a very, very, very tasty option. My initial hesitation 'won't it remain tough if it doesn't boil first?' was followed by satisfaction and admiration for a dish that deserves it and more. Try it and you'll see. And you'll say with me 'Thank you, Antonella'.A few more secrets[1] As you saw, the octopus doesn't boil at all beforehand; it is cooked entirely in the oven. The cooking time and the liquids (wine + oil + octopus juices) are enough to soften, caramelize, and together with the potatoes, create an 'unbeatable duo'. [2] However, there are people who don't eat the skin (they find it – they say – slimy) and the suckers (I better not tell you how they find those...). Other times, if the octopus is really large, the one-hour time isn't enough to cook it, and if you increase it, the potatoes will disintegrate (if you add them later, they won't caramelize from the octopus juices, which will have evaporated). Big confusion!!! In these cases, we can... remove the skin. And if not all, especially from the hood, where it is tougher. The octopus will cook much more easily/quickly. [3] Let's clarify one thing. The octopus is NOT CLEANED of its skin. Otherwise, a very large part of its unique taste will be lost. However, if you insist on wanting the octopus white or if you have to cook a really large one, you can see how to remove this skin in steps 15 to 21. So we don't remove its skin. It's a big sin. But if, as we saw, there are reasons to remove it, then at least let's use it. How will this be done? We throw it, along with the tentacles, into the mixer, along with one or two pieces of the octopus (from the hood or its body, for example), make a spicy sauce with a little garlic and crushed hot pepper, add the crushed suckers and skin, deglaze with a little wine, and add a little tomato paste. Add a little of the water where we dipped the octopus, a little parsley, and the very tasty octopus sauce is ready. It can be used immediately with the baked octopus (or any other dish we have made) but can also be stored well in an airtight jar for future fish/seafood recipes. And while we're on the subject, have you ever thought that you can use the water in which the octopus boils (when you boil it)? Well, this flavor and aroma-rich water is not thrown away. We let it cool, pour it into ice cube trays, bottles, containers, or anything that can go in the freezer, and freeze it until we need fish stock. You won't find better and cheaper (since it would be thrown away...). Choosing two (or even three) smaller octopuses (at 700-800 grams) instead of one larger one (1.5 kg) positively affects the cooking time. And cutting it into smaller pieces (instead of cooking it whole, uncut) makes it blend better with the potatoes and also be better flavored with the herbs and spices we put in the pan. Dedicated to my friend NIKOL, who is 'troubled' this time of year by the octopuses her husband brings home!

A wonderful dish of cod with fresh piquillo peppers and crispy shoestring fries.

In this case tilapia baked with potatoes in cream.