Saturday, April 19, 2008

Potato-Wrapped Cod

Fish is a favorite for us- it is healthy, fast to cook, and versatile. There are so many fish to choose from and then so many ways to make it- and I'm always looking for more!

This recipe was WICKED good! (Wicked = very/ awesome/ totally, for those non-New Englanders out there.) I will say that it did not brown like I was hoping- even after doubling the cooking time! But the coating I put on the fish coupled with a tight little blanket of thin sliced potato kept the white fish moist and flavorful.

For anyone looking for something new and unique for fish, I highly recommend this. But if you do, be smarter than me and line your dish with foil- what a baked on mess!

Potato-Wrapped Cod
Modified from

  • 3 Medium Fillets of Cod or other Firm White Fish
  • 2 Potatoes (I used Yukon Gold, but another variety might brown better?)
  • 1 Tbsp. Mayonnaise
  • 1 1/2 tsp. Dijon Mustard
  • Salt & Pepper
  • 1 Shallot, finely chopped
  • 1 Tbsp. Olive Oil
  • 1/2 - 1 C. White Wine
  • Juice of 1/2 Lemon
  • 2 Tbsp. Heavy Cream

  1. Peel and wash the potatoes. Using a mandolin, or the slicing side on a box grater, make very thin slices of potato- the thinner the better!
  2. Pre-heat oven to 400 degrees.
  3. Rinse and dry your fish fillets. Mix together the mayo and mustard and spread the mixture on one side of each fillet. Sprinkle with just a little salt and pepper.
  4. Place a layer of potato slices down on a cutting board or a dish. Even better, put the potato slices in the baking dish to eliminate the need to shift the fish. Place the fish fillet mayo side down onto the potatoes.
  5. Spread more mayo mixture on the bare fillet side, and add the salt and pepper again.
  6. Gently fold slices over the edges of the fish, and then blanket the top of the fillet with more potato until the whole fillet is covered with overlapping paper-thin spud slices!
  7. Rub a little olive oil on top of the potato and bake for about 15 minutes until (hopefully!) the potatoes brown. I tried flipping my fish and it was less than successful- I'd leave it to brown on just one side.
  8. While the fish cooks, in a small saucepan, saute the shallots in olive oil until just tender, not too browned.
  9. Add in the wine and lemon and bring to a gentle boil. When the mixture has reduced down some, splash in the cream. mix, and keep on medium heat.
  10. When fish is cooked, serve with the sauce poured on top. We served this over a bed of spinach and it was delicious, especially with the sauce running over the greens.

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