Crispy Baked Cod with Garlic Potatoes – Healthy Option

Do you love fried fish with French fries? This is a healthier option, but tastes just as delicious!

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This year I wanted to start making even healthier dishes for my family, so I decided to cook more fish. I was a little reluctant at first with this recipe. I am so glad that I made this. We have had this a number of times and I will keep on making this. Even my two year old loves the fish!

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This recipe is great because you can make the fish ahead of time ( up to 24 hours in advance). The crumb topping is crispy and flavorful, and the mayonnaise, egg yolk, and lemon zest enriches the flavor of the fish. Then, cooking the sliced potatoes with the fish allows for the juices to mingle and easier cleanup ( which is always a bonus )  This baked fish is a truly satisfying and healthy meal. If you are not sure whether to make fish for your family or not  ( not sure if they like it ) start with this recipe and you may be amazed at how you and your family love it.

Crispy Baked Cod with Garlic Potatoes

Note: You can replace the cod with halibut, haddock, or even tilpia. I highly recommend using fresh herbs it tastes so much better but we have eaten this with the dried herbs as well.

Ingredients

1 1/2 pounds of russet potatoes, unpeeled and sliced into 1/4 inch thick rounds

2 Tablespoons of unsalted butter, melted plus 3 Tablespoons of unsalted butter sliced

4 garlic gloves, minced

1 Tablespoon of red onion, minced

1 teaspoon of fresh thyme, or 14 teaspoon of dried

3/4 cup of unseasoned bread crumbs

2 Tablespoons of fresh parsley, minced

2 Tablespoons of mayonnaise

1 large egg yolk

1/2 teaspoon of grated lemon zest

4 ( 6 to 8 ounces ) of skinless cod filets ( wild caught )

Directions

1. Melt 3 Tablespoons of butter  over medium heat in a 12 inch skillet add onion 1/2 teaspoon of salt and cook until softened about 3 minutes. Stir in garlic and thyme and cook till fragrant about 30  seconds. Add bread crumbs and 1/4 teaspoon of pepper and cook until evenly browned. Let cool for 10 minutes and stir in parsley

2.. Whisk mayonnaise, egg yolk, lemon zest and 1/4 teaspoon of pepper together in a bowl. Pat cod dry with pepper towels and season with salt and pepper. Brush top of filets evenly with mayo mixture. Dredge each fish filet ( coated side ) in panko mixture and press gently to adhere. Place filets crumb side up on a large plate and store for at least 1 hour and up to 24 hours.

Adjust rack to lower middle positon and heat oven to 425 degrees. Toss potatoes melted butter, garlic, thyme, 1/2 teaspoon of slat and 1/4 teaspoon of pepper in a bowl.

4. Shingle potaotes into four 6×4 inch rectangular shape piles on a parchment lined rimmed baking sheet. Then roast potatoes until spotty brown and just tender, about 30 to 35 minutes. Make sure you rotate the sheet after baking 15 minutes!

5. Lay 1 cod filet on top of each potato pile and bake until the fish flakes apart when gently prodded with a fork, about 15 minutes.

6. Slide a spatula under each potato pile and transfer to plate to serve. Serve with extra lemon slices.

Recipe Source: adapted from a couple of recipes but mainly America’s Test kitchen

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