COD AND POTATOES
Make and share this Cod and Potatoes recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8
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
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
SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA
Provided by Food Network
Categories main-dish
Time P1DT13h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
- Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
- Preheat the oven to 350 degrees F.
- Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
- Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
ROASTED COD NICOISE
Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."
Provided by Ellie Krieger
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g
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
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.
ROASTED COD WITH ZINGY BEETROOT SALAD
Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 28m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.
- Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.
- Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.
- Divide the salad between four plates, then top with the cod and remaining coriander.
Nutrition Facts : Calories 262 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium
ROASTED COD WITH POTATOES AND OLIVES
Roasting the fish gives the quartered potatoes a chance to cook at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon 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 minutes.
- Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
- Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g
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- Heat the oven to 450°. In a large roasting pan, toss the potatoes with 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Scatter the thyme sprigs or 1 1/2 teaspoons of the dried thyme on top. Roast the potatoes for 10 minutes. Stir and continue cooking for 10 minutes longer.
- Meanwhile, coat the fish with the remaining 2 tablespoons oil and sprinkle the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme or 1 1/2 teaspoons of the chopped fresh thyme on the fish.
- Remove the pan from the oven. Stir the potatoes and push them to one side of the pan. Put the fish on the other side of the pan and return the pan to the oven. Roast the fish and potatoes until just done, about 10 minutes longer.
- Remove the fish. Toss the potatoes with the remaining 1 teaspoon chopped fresh thyme, if using. Serve the fish with the potatoes alongside.
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