I served the Cod with creamed potatoes, wilted spinach, and tomato confit.
Roast Cod with creamed potatoes and spinach with tomato confit
Baked Cod is a marvelous way to add seafood into your menu. I love Cod’s mild flavor and nice texture and it is a good choice for people who avoid oily fish. I also think of Cod as “very Portuguese” – and as I am ½ Portuguese – I have an ancestral calling to serve this delicious main course recipe. I hope you try it and enjoy it.
Ingredients
- 1 lb Cod
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tablespoon extra-virgin olive oil and some extra for oiling the roasting pan
For the topping
- 2 tablespoons melted butter
- ¼ cup fresh parsley finely chopped
- 1 cup panko breadcrumb
- 1 tablespoon capers
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
For serving
- Extra-virgin olive oil for a finish drizzle on the plates
- 2 lemon wedges.
Instructions
Do ahead steps
- Prepare the creamed potatoes, wilted spinach, and tomato confit ahead and be prepared to microwave each as the Cod finishes roasting and you are getting ready to serve your dinner.
Prepare the fish
- Preheat the oven to 400 degrees.
- Lightly oil a roasting pan with some olive oil.
- Place the fish onto the roasting pan.
- Coat the top of the fish with 1 tablespoon extra-virgin olive and then salt and pepper the surface of the fish.
Assemble the topping and bake
- Combine the parsley, panko breadcrumbs, melted butter, capers and the salt and pepper. Toss together to coat the crumbs evenly with the melted butter.
- Place the topping onto the fish.
- Roast for 20 minutes.
Plating and garnish
- Spoon a generous portion of creamed potatoes onto warmed plates. Then put some wilted spinach onto the potatoes. Use a spatula to cleave the fish into two even pieces – and place the 8oz fish portion onto the wilted spinach. Top with tomato confit. Using a squeeze bottle, finish the plate with some extra-virgin olive oil and serve with a lemon wedge.
