60 minutes
A delightful combination of tender cod and crispy potatoes.
Potatoes, peeled, thinly sliced
0 lb
tablespoons
to taste
to taste
Cod fillets, skinned, in 2 or more pieces
0 lb
1. Preheat the Oven
Preheat your oven to 400°F to ensure even baking and perfect crispiness.
2. Prepare the Potatoes
Peel the potatoes, then slice them into thin rounds about 1/8-inch thick. Toss them with 4 tablespoons of extra-virgin olive oil or melted butter until well-coated. Season generously with salt and freshly ground black pepper.
3. Bake the Potatoes
Spread the seasoned potato slices evenly in an 8-by-12-inch baking pan or a similarly sized pan. Make sure they are in a single layer. Bake for about 40 minutes, or until the potatoes are tender and browning nicely on top.
4. Prepare the Cod
Remove the pan from the oven and turn on the broiler. Position the oven rack 4 to 6 inches from the heat source. Carefully place the cod fillets on top of the baked potatoes. Drizzle the remaining 2 tablespoons of extra-virgin olive oil or melted butter over the fish. Season with a bit more salt and freshly ground black pepper.
5. Broil the Cod
Slide the pan under the broiler and cook for 6 to 10 minutes, keeping a close eye on it. The fish is done when a thin-bladed knife passes through easily. If the potatoes start to burn before the fish is fully cooked, move the pan a bit farther from the heat source.
6. Serve
Serve your crispy potato-crusted cod immediately for the best texture and flavor.
After baking, briefly pan-sear the cod in a hot skillet for a caramelized exterior.
For an even lighter version, use an air fryer to achieve the crispiness with less oil.
Grate some Parmesan cheese into the potato crust for a salty, umami kick.
Incorporate fresh dill and some lemon zest into the potato crust for a refreshing, citrusy note.
Add grated Parmesan or cheddar cheese to the potato crust for a cheesy, golden crust.
Use the freshest cod and high-starch potatoes like Russets for even cooking and better crisping.
Shred and rinse the potatoes, then dry them thoroughly to ensure a crispy crust.
Use a non-stick or cast-iron skillet and ensure the oil is hot but not smoking for a perfect sizzle.
Transfer the cooked fish to a wire rack to prevent sogginess and keep the crust crispy.
Generously season the fish and potato crust, and consider adding aromatics for depth of flavor.
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