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!

ROASTED COD AND POTATOES

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.

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.

BAKED COD WITH BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

ROASTED COD

Steps:

• Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
• Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
• Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
• Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.

ROAST COD WITH POTATOES, ONIONS, AND OLIVES

Steps:

• Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
• Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.