Cod And Mashed Potatoes Recipes

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COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21



Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach image

Steps:

  • Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
  • Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
  • Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
  • Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
  • Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
  • Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
  • To serve, pile spinach mashers on plates and top with patties and gravy.

3 large starchy potatoes, peeled and cut cubed
Salt
1 lemon
1 1/4 pounds fresh cod fish
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
Black pepper
1 egg
2 cups plain bread crumbs
4 tablespoons butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream or half-and-half
1 pound triple washed spinach leaves, stemmed and chopped

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



Roasted Cod and Potatoes image

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

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

BAKED COD WITH TOMATOES AND POTATOES

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h40m

Number Of Ingredients 8



Baked Cod with Tomatoes and Potatoes image

Steps:

  • Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
  • Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

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



Creamy Cod and Potato Gratin image

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

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

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

Categories     Potatoes Au Gratin

Time 1h20m

Yield 2

Number Of Ingredients 11



Creamy Cod and Potato Gratin image

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

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)

Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.

Provided by Chef Kate

Categories     European

Time P2DT40m

Yield 4-6 serving(s)

Number Of Ingredients 11



Morue Et Sa Puree (Salt Cod and Mashed Potatoes) image

Steps:

  • Prepare the cod.
  • Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
  • Drain fish, rinse well.
  • Steam potatoes until done, 20 to 25 minutes.
  • Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
  • Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
  • Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
  • Place potatoes in a wide, shallow serving platter and keep hot.
  • Remove fish from broth and flake over the top of the potatoes.
  • Mince the parsley and garlic together.
  • Sprinkle the potato/fish with the garlic and parsley mixture.
  • Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
  • Serve immediately.

Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2

2 1/2 lbs salt cod fish
3 lbs russet potatoes, peeled
3 cups dry white wine
2 bay leaves (preferably fresh)
5 sprigs fresh thyme or 1/4 teaspoon dried thyme
5 black peppercorns
2 tablespoons unsalted butter
salt & freshly ground black pepper
3 garlic cloves, coarsely chopped
2 cups flat leaf parsley, leaves only, loosely packed
1/2 cup olive oil

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



Irish Cod Pie Topped With Mashed Potatoes image

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

2 lbs skinless cod fish fillets, making sure all bones are removed
2 ounces butter
2 ounces flour
1/2 liter milk
5 ounces grated cheese
4 cups mashed potatoes
4 tablespoons softened butter

PAN SEARED CILANTRO CRUSTED COD WITH HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS AND SAUTEED PATTYPAN SQUASH

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18



Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash image

Steps:

  • Mashed Potatoes: Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.
  • Squash: Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
  • Pan Seared Cod: Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.

4 tablespoons unsalted butter
3 large onions, finely sliced
3 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 russet potatoes, peeled and cut into 1-inch dice
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons prepared horseradish
2 tablespoons olive oil
12 pattypan squash
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
4 cod fillets, about 6 to 7 ounces each
Salt and freshly ground pepper
1/2 cup finely chopped cilantro

COD AND MASHED POTATOES

Provided by Dena Kleiman

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 20



Cod and Mashed Potatoes image

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.

6 medium-size potatoes, scrubbed
4 tablespoons butter
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
3 tablespoons olive oil
1 large onion, peeled, cut in half lengthwise and sliced thin
3 garlic cloves, minced
2 ripe tomatoes, peeled and diced
4 cups dry white wine
2 cups chicken broth
1 bouquet garni (1 sprig thyme, 1 sprig parsley, 2 bay leaves, tied together)
1 pound leeks, green part and roots discarded
1 quart peanut oil
2 tablespoons olive oil
1 tablespoon butter
4 8-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

COD WITH MISO GLAZE AND WASABI MASHED POTATOES

Categories     Food Processor     Broil     Quick & Easy     Dinner     Cod     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 8



Cod with Miso Glaze and Wasabi Mashed Potatoes image

Steps:

  • Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
  • Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce cod fillets, each cut into 2 pieces
Wasabi Mashed Potatoes

ROASTED COD ON SAFFRON MASHED POTATOES

Categories     Milk/Cream     Fish     Herb     Potato     Roast     Dinner     Cod     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Roasted Cod on Saffron Mashed Potatoes image

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
  • Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
  • Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
  • Mound mashed potatoes on 4 plates. Top with fish, then with salad.

2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1/2 cup whipping cream
1/4 teaspoon crushed saffron
4 6-ounce cod or sea bass fillets (each about 3/4 inch thick)
3 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 cup arugula
1/2 cup mixed fresh herbs (such as basil, dill and tarragon)

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Cod Mashed Potato Baby Food Supplement Master. 1. Reference age: over 7 months. Ingredients: 50g potatoes, 30g cod, ginger slices (optional) Cooking time: 20 minutes Difficulty analysis: Elementary 2. Wash and peel the potatoes and cut into small cubes. If you want the final product to be thicker, you can steam the whole potato directly without peeling the skin …
From simplechinesefood.com


COD IN PARSLEY SAUCE WITH COCKLES AND MASHED POTATO - BBC FOOD
Method. For the cod, preheat the oven to 330F/450F/Gas 8. Lightly salt the cod, wrap in cling film and leave for twenty minutes. Wash the salt off and cut the cod in half.
From bbc.co.uk


BAKED COD AND POTATOES WITH MUSTARD-HORSERADISH SAUCE
Step 2. Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are ...
From bonappetit.com


COD WITH MASHED POTATOES – JOHN PLESHETTE MEAL OF THE WEEK
LOWER THE HEAT AND BASTE FISH WITH THE BUTTER. COVER THE PAN AND CONTINUE TO COOK AND BASTE UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FILLET FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP. ARRANGE THE FILLETS ON TOP OF THE POTATOES ON EACH PLATE. SCATTER WITH CHOPPED CHIVES. SERVES 4. …
From johnpleshettemealoftheweek.com


THIS FISH CAKE RECIPE WITH COD AND MASHED POTATOES IS A THRIFTY ...
Step 2. While the potatoes are boiling, fill a high-sided skillet or saucepan with about 2 inches of water and set over high heat. Add the peppercorns, bay leaf, 1/4 teaspoon of salt, and squeeze ...
From washingtonpost.com


DELICIOUS AND CRISPY PAN-FRIED POTATOES WITH CODFISH
Remove from pan and set aside. Before adding codfish to the pan, rinse with water and vinegar and pat dry. Cut fish in cubes, a little bit larger than the potatoes. Add all ingredients and mix. Add codfish to a hot pan with a small amount of …
From caribbeangreenliving.com


COD WITH BRUSSELS SPROUTS AND MASHED POTATO RECIPE
Take 1/2 pound of Brussels sprouts and cut each one in half, then toss in a bowl with the tsp of salt and a dash of garlic powder. Measure out 1/4 milk, 2/3 cup water, 1 tbsp butter and 2/3 cup potato flakes, set aside. Put your cod on a medium to large baking sheet with parchment paper, put in the oven for 18 minutes.
From thiscollegelife.com


ROASTED COD ON SAFFRON MASHED POTATOES RECIPE - FOOD NEWS
How to cook cod fillets with garlic and mashed potatoes? 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 ...
From foodnewsnews.com


CRISPY HOMEMADE POTATO FISH CAKES WITH COD - FOODESS
Instructions. Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes. Transfer to a bowl and break into large flakes with your hands.
From foodess.com


PAN SEARED COD WITH SALT COD MASHED POTATOES AND COLLARD GREENS
Step 1. In a shallow baking dish, marinate the cod with the remaining. ingredients and keep covered in the refrigerator until needed. In a non-stick skillet, sear cod 3-4 minutes per side. Remove and. serve with entire dish. Step 2. Peel and quarter potatoes. Place in a medium saucepot and cover.
From foodnetwork.ca


COD AND MASHED POTATOES RECIPE - FOOD NEWS
4 cod fillets (about 6-ounce and 1 ¼ inch thick) 24 clams, washed thoroughly . 2 tbsp olive oil. 2 tbsp flour. 3 garlic cloves, minced. ½ cup clam juice. ½ cup white wine. 6 large gold potatoes. 5 tbsp butter. 2 tbsp Italian parsley, chopped.
From foodnewsnews.com


COD WITH MISO GLAZE AND WASABI MASHED POTATOES
Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes.
From fooddiez.com


CREAMY MASHED POTATOES | CAPE COD LIFE
Place the potatoes in a large stockpot. Cover the potatoes with water, add salt, and boil until soft. Drain the water and return the potatoes to the …
From capecodlife.com


BAKED COD AND YOGURT MASHED POTATOES - THE PRENATAL NUTRITIONIST
Bake at 400 F for 20-25 minutes (cooking times may differ based on the thickness of your cod and oven temperatures). Use a food thermometer to ensure the fish reaches 145 F. Nutrition info: This baked cod and yogurt mashed potatoes recipe provides ~203 mcg of Iodine, or 135% percent DV for a non-pregnant female, 81% for a pregnant female, and ...
From theprenatalnutritionist.com


PORCINI DUSTED COD WITH ROASTED GARLIC MASHED POTATOES
Cook in boiling water for 15 to 20 minutes or until tender but not mushy. Drain well in colander. Step 7. Return potatoes to saucepan; heat over low heat, shaking pan occasionally for 2 minutes to dry completely. Turn off heat. Squeeze garlic out of skins into potatoes; add butter and amsh until smooth.
From foodnetwork.ca


COD MASHED POTATO PICTURES, IMAGES AND STOCK PHOTOS
Create stand-out promotional videos in minutes. Get started. Photos
From istockphoto.com


GARLIC ROASTED COD WITH MASHED-POTATO CRUST - MYRECIPES
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. Step 4. Heat the broiler.
From myrecipes.com


ROAST COD ON LEMON AND PARSLEY MASH RECIPES | GOODTO
Place the fish in a shallow ovenproof dish and pour over the lemon juice. Mix together the breadcrumbs with half of the parsley, lemon rind and seasoning. Stir in the melted butter. Press the bread crumbed mixture over the fish to form a crust, and cook for 15-20 mins. Meanwhile cook the potatoes in a pan of lightly salted boiling water for 20 ...
From goodto.com


COD WITH GARLICKY TOMATOES AND POTATOES - DELISH
Add garlic and potatoes and cook, stirring often with a wooden spoon, until garlic is golden brown, about 3 minutes. Add white wine, tomatoes, paprika, 1/2 teaspoon of salt, 1/8 teaspoon of pep ...
From delish.com


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