Crusted Baked Cod With Sweet Potatoes Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.