GARLIC ROASTED COD WITH MASHED-POTATO CRUST
Modified recipe from Quick From Scratch Fish & Shellfish, Food & Wine JANUARY 1997. You can totally "cheat" on this recipe and use instant mashed potatoes (buttery or garlic are nice, just omit the garlic if you're using garlic mashed potatoes.) The cooking times were perfect and the dish came together quickly.
Provided by Larawithoutau
Categories One Dish Meal
Time 25m
Yield 1 8 x 8 roasting pan, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
- Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
- Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
- Heat the broiler. Sprinkle desired amount of Parmesan-Romano atop mashed potatoes. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
- Fish Alternatives: Use other relatively thick, white-fleshed fillets in place of the cod. Good choices include grouper, haddock, orange roughy, red snapper, and turbot.
Nutrition Facts : Calories 530.4, Fat 16.7, SaturatedFat 8.7, Cholesterol 132.6, Sodium 975.5, Carbohydrate 48.3, Fiber 4.2, Sugar 2, Protein 46.1
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
OVEN-ROASTED COD CRUSTED WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
- Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.
ROASTED COD ON LARGE GARLIC CROUTONS
Provided by Rozanne Gold
Categories Fish Garlic Tomato Roast Quick & Easy Low Cal Dinner Basil Cod Summer Anniversary Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
- Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
- Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
- Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.
IRISH COD PIE TOPPED WITH MASHED POTATOES
A Hearty Seafood, Irish Dish. Comfort food. An good, easy one dish meal.Try garlic mashed potatoes or my Mashed potatoes and cauliflower with roasted garlic I make this so to disguise cauliflower. recipe #47281
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
- Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
- Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
- Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
- Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
- Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!
Nutrition Facts : Calories 544, Fat 26.2, SaturatedFat 15.9, Cholesterol 135.9, Sodium 910.8, Carbohydrate 37.8, Fiber 2.4, Sugar 2.1, Protein 38.3
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD AND MASHED POTATOES
Provided by Dena Kleiman
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
- Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
- If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
- To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
- Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.
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