Marinated Cod Fillets W/Potato Scales

READY IN: 40mins
Recipe by twissis

This easy-to-prepare recipe from the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series is part of a menu titled *Slimmers Delight* & turns ordinary cod fish fillets into an elegant masterpiece! *Enjoy* (Time does not include time to marinate fish fillets)

Top Review by CalGal

A REALLY dummied down version of a Paul Bocuse classic creation. Too many short cuts and swap-outs made here for this to be successful. Olive oil will NOT do here. You need BUTTER to make this work. And New potatoes are not appropriate for this recipe. You need the high starch content of Russet potatoes, along with the butter, to make the scales stick to the fish, and do NOT rinse the potatoes after cutting. Pat the slices dry and submerge them in melted butter before arranging as scales on the fish. This technique is not easy to pull off. It's hard to get the potatoes to stick to the fish even under the best of conditions. This recipe came out of the kitchen of a master chef, so shortcuts can't be taken in an effort to reduce this to "everyday cooking," 'cause it ain't that. Google this before attempting this recipe. BTW, it's DELICIOUS if you get it right.

Ingredients Nutrition

Directions

  1. Combine all marinade ingredients in a bowl, mix well & set aside.
  2. Remove any skin from fish fillets. Place fillets in a shallow dish & pour the marinade over them. Cover & refrigerate at least 4-6 hrs or overnight.
  3. When ready to assemble dish, preheat oven to 400°F.
  4. Drain marinade from fish fillets & reserve. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.
  5. Using the slicing blade of a food processor, a mandoline or a very sharp knife … slice the potatoes into uniformly thin slices no thicker than 1/8-inch.
  6. Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".
  7. Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).
  8. NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.

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