Herbed Cod with Crispy Garlic Potatoes

 

Todays recipe is for an easy, yet elegant fish supper that I think everyone will love.  Not only is it delicious, but it goes together very quickly and easily.

I was inspired by a recipe I found in a Cook's Country book entitled One Pan Wonders. 

I have adapted it to use what I had on hand, to make it a bit less complicated, and also to make it so that you can create as many or as few servings as you require, with quantities today being given for one serving. 

 

I confess I forgot to put the lemon slices on when I was taking the photos, but I know you will forgive me for being remiss.

The end result was something which was quite simple and quick to make and very delicious.  Crispy tender pieces of garlicky potato slices topped with a crisp breaded piece of herbed cod fish.  I grilled half a tomato and some frozen green beans to serve along side.

I used frozen whole green beans, which I just popped onto the tray with the fish and potatoes. I would not do that again. They were okay, but would have been better had I steamed or boiled them.

 

WHAT YOU NEED TO MAKE HERBED COD WITH CRISPY GARLIC POTATOES

Just a few very simple ingredients. This is a different, elegant and delicious way to use frozen breaded fish!

For the potatoes:

• 10 (1/4 inch thick) slices of unpeeled russet potato
• 1/2 TBS butter melted
• 1/4 tsp of garlic powder (not salt)
• pinch of dried thyme
• salt and black pepper to taste

You will also need:

• 1 portion of breaded frozen cod (I used Highliner Pan Sear Selects, herbed cod)
• Lemon wedges to squeeze (optional)

 

For the potato you will  need a russet baking potato, unpeeled.  Scrub it up really well and then using a sharp knife cut it crosswise into 8 (1/4 inch) thick slices. That's how many you will need for each serving.  

If you are only making one serving, just wrap the remainder of the potato and refrigerate. I cut from the center of the potato to get the nicest slices.

 

You could use fresh garlic if you wanted to, but I was a bit worried it might burn in the heat of the oven, so found garlic powder to be much more handy to use.

The frozen fish that I used was Highliner, Pan Sears Selects,  Savory Herbed Cod. It had been on offer at our local grocery store last week for about $5 off the regular price so I picked up a few boxes.  The Cod and the lemon pepper Sole.

 

These are quite nice frozen fish filets.  They are breaded and you can either cook them in a skillet or in an oven. For me, as a single person, buying individual frozen filets of fish like this is really convenient as I can take out as many or as few as I want at any given time.

They are also quite nice and come in a variety of types of fish.  There are actually 9 different kinds. However, you could use any frozen breaded fish fillet.

 

HOW DO YOU MAKE HERBED COD WITH CRISPY GARLIC POTATOES

Nothing could be easier.  I know I say that all the time, but its really true!

Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil.

Melt your butter and mix it together with the garlic powder and thyme. Place the potato slices into the melted butter mixture, moving them around to coat them with the mixture.

Shingle the potato slices on the baking sheet. (Make two tight rows and push them together gently so that they are tidy and slightly overlapping.) Season to taste with salt and pepper.

Place the cod fillet next to the potatoes on the baking pan, presentation side down.

 

Bake in the preheated oven for 15 minutes. Flip the cod over and return to the oven. Bake for a further 8 to 10 minutes. The fish and the potatoes should be pretty much cooked.

Using a spatula, move the cod onto the potatoes, presentation side up.

Pop under a preheated broiler for 3 to 4 minutes just to gild the edges.

To serve, slide a long metal spatula underneath the potatoes and fish and gently transfer it to a heated plate.

I served with some roasted frozen green beans and a grilled tomato*(See recipe notes) that I added to the oven for the last10 minutes of cook time.

 

This was excellent. I was really pleased with how it turned out. You don't have to grill it under the broiler at the end if you don't want to, but I thought it crisped everything up just nicely.

Crispy tender potatoes with a lovely garlic flavor,  crispy coated fish, perfectly cooked??  Yes please!!!

Some other fish recipes in The English Kitchen that you might enjoy are:

PAN FRIED COD -  When I am blessed to have fresh cod loins, this is one of my favorite ways to cook it.  Fried in butter with herbs, it always turns out succulent and delicious. Cooked to perfection.

BEER BATTERED FISH - Everyone's favorite.  Fish dipped in a beer batter and deep fried until the batter is crisp and golden brown, the fish being perfectly encased and cooked to perfection. This is simply beautiful.

Yield: 1

Author: Marie Rayner

Herbed Cod with Crispy Garlic Potatoes

Prep time: 5 MinCook time: 29 MinTotal time: 34 Min

Instructions and quantities are given for one serving, but this can easily be multiplied to make as many as you wish. Crispy breaded cod on a bed of garlicky potatoes. Easy and delicious!

Ingredients

For the potatoes:

• 10 (1/4 inch thick) slices of unpeeled russet potato
• 1/2 TBS butter melted
• 1/4 tsp of garlic powder (not salt)
• pinch of dried thyme
• salt and black pepper to taste

You will also need:

• 1 portion of breaded frozen cod (I used Highliner Pan Sear Selects, herbed cod)
• Lemon wedges to squeeze (optional)

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil.
2. Melt your butter and mix it together with the garlic powder and thyme. Place the potato slices into the melted butter mixture, moving them around to coat them with the mixture.
3. Shingle the potato slices on the baking sheet. (Make two tight rows and push them together gently so that they are tidy and slightly overlapping.) Season to taste with salt and pepper.
4. Place the cod fillet next to the potatoes on the baking pan, presentation side down.
5. Bake in the preheated oven for 15 minutes. Flip the cod over and return to the oven. Bake for a further 8 to 10 minutes. The fish and the potatoes should be pretty much cooked.
6. Using a spatula, move the cod onto the potatoes, presentation side up.
7. Pop under a preheated broiler for 3 to 4 minutes just to gild the edges.
8. To serve, slide a long metal spatula underneath the potatoes and fish and gently transfer it to a heated plate.
9. I served with some roasted frozen green beans and a grilled tomato* that I added to the oven for the last10 minutes of cook time.

Notes

*To grill a tomato, cut in half crosswise. Place onto the baking sheet, drizzle with a bit of olive oil, some balsamic vinegar and a sprinkle of salt and pepper. Top with a TBS of grated parmesan cheese. Cook in the oven along side of the fish for about 10 minutes, including the broil time.

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