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 epicurious.com
- 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
- 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!
- Pre-heat oven to 400 degrees.
- 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.
- 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.
- Spread more mayo mixture on the bare fillet side, and add the salt and pepper again.
- 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!
- 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.
- While the fish cooks, in a small saucepan, saute the shallots in olive oil until just tender, not too browned.
- 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.
- 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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