Showing posts with label baked cod. Show all posts
Showing posts with label baked cod. Show all posts

Monday, October 17, 2011

Potato Squares

Like Wendy, I love Cook's Illustrated Magazine and America's Test Kitchen.  I was looking through one of their annual cookbooks and found a recipe for Lemon Herbed Cod and Crispy Potatoes.  We're trying to eat more fish, and cod is one of our favorites.  To be honest, I usually put it in a glass baking dish and pop it into a 400 degree oven for twenty minutes.  It's always perfect.  But that's not much of a recipe!

I have made this twice and, naturally, had to play with it a bit.  The pictures are from my first effort, when I tried to slice the potatoes as thin as possible.  Granted, the edges did turn very crispy, and tasted okay, if not a tad scorched, but in the future I'll be slicing them about 1/4 inch thick so they won't get quite so scorched along the edges.

The original recipe called for chopped garlic, but I shied away from that having burned garlic before.  I tossed the potatoes with garlic powder and paprika the second time and that worked well.  If you're a fan of rosemary, I think it would work well here.

The lemon on top makes a very pretty garnish (it's supposed to be on a sprig of thyme), but honestly, it didn't add anything to the flavor.  Do it if you're having company, and when you're alone, squeeze some fresh lemon on after it cooks if you're crazy for lemon on your fish.

It makes a pretty presentation, but you'll need two spatulas to lift the potatoes without messing them up.  Fortunately, if they slip, they're easy to reassemble.  I really love the look of these.  They're simple to make, and I can imagine them topped with salmon as well.  Spice them up with your favorite flavors!

It's a nice light lunch or dinner, with very little fat, except for the good omega 3 in the cod.  With all due respect to the incredible cooks at Cook's, I think calling the potatoes crispy in the title is a bit misleading since the entire portion under the fish is nicely cooked and tastes great, but certainly isn't crispy.

Cod on Potato Squares

3 tablespoons olive oil
1 1/2 pounds russet potatoes
1 tablespoon garlic powder
1 teaspoon paprika
4 skinless cod fillets
lemon slices (optional)
3 tablespoons unsalted butter (optional)

Move oven rack to slot between bottom and middle.  Preheat to 425.

Grease a rimmed baking sheet with 1 tablespoon olive oil. Don't skimp on this step or the potatoes will stick.

Slice the potatoes into 1/4 inch thick rounds.  Toss with garlic powder, paprika, pepper, and salt.  Layer in squares so that each row of potato slices slightly overlaps the previous one.  Bake for 30 minutes.

Place one piece of cod on each potato square.  Top with bits of butter and a lemon slice if using.  Bake 15 more minutes.


Halloween is almost upon us.  Don't miss our special Halloween week starting next Monday.  Spookalicious dishes are planned, as well as a few prizes and treats!

Saturday, June 12, 2010

Not Bobby Flay's Fish

I have always avoided buying cod. There's that association with cod liver oil, which I don't think I've ever tasted, but I know is supposed to be vile. Plus, it's sort of a boring fish. Bland and uninteresting, really. But a few weeks ago, as I studied the fish in my grocery store, there was precious little that was from the US or Canada. Seemed like most of the fish weren't wild-caught, either. Everything considered, I finally went for the Alaskan cod.

What a great fish! Versatile, easy to cook, and with a delicate flavor. I've made this dish three times in the last three weeks and it's been great every time. I grilled it first. If you don't have some kind of special fish grilling gadget, put aluminum foil on the grill, and oil the top side. I made the mistake of putting the fish directly on the grill the first time and it sticks like crazy. You'll find a spatula handy for lifting it since it will fall apart when cooked.

Be forewarned, though. While this fish cooks on the grill in about 10 minutes, this isn't a snazzy, spicy, jalapeno-laced hearty cookout dish. Bobby Flay would faint. If you're afraid of bold spices, this is the dish for you.

One of my personal quirks is that I'm not crazy about tomato sauces and over-powering spices on delicate fish. (With the exception of shrimp cocktail for some odd reason!) Alaskan cod has such a delicate flavor that I wanted to complement it, not hide it. So I made a marinade and then cooked it as a sauce. It's all very light and heart healthy! I recommend it with the Barley Corn Salad that I posted a couple of weeks ago. They both have gentle flavors that go together very well.

The second time I made it, the wind was so strong that I gave up on the grill and cooked it in the oven. It was still great. It releases juices when it's cooking. They tend to run off on the grill, but they're in the pan when you cook the fish indoors.

Marinated Alaskan Cod

3 fillets Alaskan cod

1 1/2 cups chicken broth
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons garlic powder
2 tablespoons Worcestershire sauce
salt (this depends on the saltiness of your broth, you may not need additional salt)

I like to mix things in large glass measuring cups so there's less to wash! Put all the ingredients, except the fish, in a bowl and whisk to combine.

Place the fillets in a ziplock bag and pour the marinade over them. Seal and let rest in the refrigerator for about an hour.

When ready to cook --

Preheat the grill. Spread a little bit of olive oil on one side of a sheet of aluminum foil and place the foil directly on the grill.

Lay the fish on the aluminum foil and close the grill.

Meanwhile, pour the remaining marinade into a small pot, cover and bring to a fast boil. Cook at a rolling boil, uncovered for at least 10 minutes. (If you're worried about a sauce that touched raw fish, reserve part of the marinade to cook before putting it on the fish.)

Keep an eye on the fish. It will separate into flakes to let you know it's done. It takes about 10 minutes on the grill or in a 425 degree oven.

Serve with the sauce and enjoy!

We’re celebrating the upcoming release of

The Long Quiche Goodbye!

Don't miss the fun! Avery is holding a "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!