Bread crumbs, cornmeal, batters of all sorts--it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.
2 pounds baking potatoes (about 4), peeled and cut into chunks
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 tablespoons butter, at room temperature
1/2 cup heavy cream, light cream, or milk
2 pounds cod fillets, cut to make 4 pieces
2 teaspoons cooking oil
4 cloves garlic, minced
How to Make It
Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
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.
Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
Fish Alternatives: Use other relatively thick, white-fleshed fillets in place of the cod. Good choices include grouper, haddock, orange roughy, red snapper, and turbot.
Wine Recommendation: This comforting dish will find its ideal wine soul mate in just about any chardonnay. Try a bottle from California or a more refined version--a Rully, Montagny, or Mâcon-Villages,for example--from southern Burgundy in France.
Quick From Scratch Fish & Shellfish
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This was a nice change from the regular baked fish that I usually make. Instead of cod, I used haddock, which is practically a staple in our New England home! A real crowd pleaser - especially my dad who would perish if potatoes weren't served at least two nights a week! p.s. I served this with roasted carrots and cauliflower.