Pan Roasted Cod With Stuffed Potatoes Recipes

COD AND POTATOES

Steps:

• Heat oven to 425 degrees.
• Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
• Meanwhile, rinse the cod fillets and pat them dry with paper towels.
• After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
• Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
• Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
• Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

PAN-ROASTED COD WITH STUFFED POTATOES

Steps:

• Prepare the potatoes. Put 12 potatoes in sauce pan and cover with cold water. Add salt to taste and cook for three to five minutes, or until barely tender. Drain and keep warm.
• Peel and dice remaining potatoes. Simmer until tender in cold water to cover with salt to taste. Remove, drain and pass through a food mill. Heat milk and an ounce of butter in a small pan. Stir into milled potatoes, season with salt and pepper to taste and keep warm.
• Preheat oven to 325 degrees. Cut a quarter of an inch off top and bottom of whole potatoes. With a melon baller scoop out the center of each potato. Fill hole with reserved potato puree. Put potatoes on oiled baking sheet and roast for 15 to 20 minutes.
• Meanwhile, make sauce. Blanche the parsley leaves in boiling water and refresh them in a bowl of cold water. Squeeze them dry and chop the leaves. Place oil in blender with parsley and puree. Set aside. Bring stock to boil in sauce pan with juice and zest of the lemon. Reduce by a third. Gradually whisk in butter, season with salt and pepper and three tablespoons parsley puree.
• Heat remaining oil in frying pan. Season cod fillets with salt and pepper and saute for two to three minutes on each side. To serve, divide the sauce among four plates. Put cod on top of sauce, three potatoes around the fish and top each with small spoon-full of sour cream and caviar. Serve immediately.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.