POTATO-CRUSTED COD
Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.
Provided by Brigitte
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
- Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
- Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
POTATO ENCRUSTED FISH
The potato crust on the fish has a golden-brown crust that's nice and crunchy. Encrusting fish with shredded potatoes was different and we were pleasantly surprised at how much we liked it. We may like it more than traditional batter used on fried fish. The potatoes are perfectly seasoned and the fish is warm and flaky. For this...
Provided by Kathy Williams
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 450 F. Lightly coat a sheet pan with cooking spray. If using frozen fish, make sure it is defrosted.
- 2. You will need a dish for the eggs, a dish for the flour, and a dish for the shredded potatoes.
- 3. Toss together the grated potatoes, bread crumbs, thyme, onion powder, salt, and pepper.
- 4. In a frying pan, heat about a cup of oil about med-med high heat.
- 5. Dredge fish in flour. Shake off excess then dip in egg and let excess drip off. Crust the fish in the potato mixture pressing to adhere.
- 6. Add encrusted fish to hot oil. Cook to brown the potatoes to crispiness. Flip and brown the other side. Drain on paper towel.
- 7. Place browned fish on a greased pan and bake in the oven for about 5-8 minutes until cooked through.
POTATO CHIP COD
Make and share this Potato Chip Cod recipe from Food.com.
Provided by topchefddb
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat Dry and Portion Fish Filets.
- Season both sides of fish with salt and white pepper.
- Put melted butter and minced garlic nd lemon juice in a glass baking dish.
- Roll each filet in garlic butter and place skin side down in baking dish.
- Top each filet with a generous portion of potato chips.
- Bake at 375 degrees for 20 minutes, or until chips are brown and fish flakes easily.
Nutrition Facts : Calories 511, Fat 25.5, SaturatedFat 6, Cholesterol 112.7, Sodium 474.6, Carbohydrate 26.3, Fiber 2.3, Sugar 0.4, Protein 43.8
CRUSTED BAKED COD WITH SWEET POTATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel and boil sweet potatoes and Idaho potatoes until tender. Mash together with two tablespoons butter and keep warm.
- Preheat oven to 450 degrees. Spread each filet with a little of the remaining butter. Chop all herbs and reserve half of the dill for the sauce. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
- Prepare sauce. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes. Just before serving, whisk in cod roe and the rest of the dill.
- Put filets on greased baking dish and roast for five to six minutes or until done. Put mashed potatoes in center of six warm plates. Place cod filet on the side, slightly overlapping the potatoes. Put sauce around the side of the plate, not on top of the fish or potatoes. Garnish with sprig of dill.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 7 grams, Sodium 515 milligrams, Sugar 5 grams, TransFat 0 grams
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