Garlic Roasted Cod With Mashed-Potato Crust

Total Time
25mins
Prep 15 mins
Cook 10 mins

Modified recipe from Quick From Scratch Fish & Shellfish, Food & Wine JANUARY 1997. You can totally "cheat" on this recipe and use instant mashed potatoes (buttery or garlic are nice, just omit the garlic if you're using garlic mashed potatoes.) The cooking times were perfect and the dish came together quickly.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Heat the broiler. Sprinkle desired amount of Parmesan-Romano atop mashed potatoes. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
  5. 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.