Crusted Baked Cod With Sweet Potatoes

Name: Crusted Baked Cod With Sweet Potatoes
Total time: 45 min
Yield: 6 servings
Ingredients: 3 sweet potatoes; 4 Idaho potatoes; 4 tablespoons unsalted butter; 6 cod filets (5 to 6 ounces each); 1 tablespoon fresh thyme leaves; 1 tablespoon fresh tarragon leaves; 1/2 cup chopped chives; 1 bunch dill; 4 ounces fresh bread crumbs (not dry); 4 cups fish stock; 4 tablespoons creme fraiche; 4 tablespoons smoked cotthrow; 6 sprigs dill

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(31)
Comments: Read comments

Featured in: FOOD; Cod, When Roasted, Is Moist and Tasty

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

3sweet potatoes
4Idaho potatoes
4tablespoons unsalted butter
6cod filets (5 to 6 ounces each)
1tablespoon fresh thyme leaves
1tablespoon fresh tarragon leaves
½cup chopped chives
1bunch dill
4ounces fresh bread crumbs (not dry)
4cups fish stock
4tablespoons creme fraiche
4tablespoons smoked cotthrow
6sprigs dill

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Peel and boil sweet potatoes and Idaho potatoes until tender. Mash together with two tablespoons butter and keep warm.
Step 2
Preheat oven to 450 degrees. Spread each filet with a little of the remaining butter. Chop all herbs and reserve half of the dill for the sauce. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
Step 3
Prepare sauce. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes. Just before serving, whisk in cod roe and the rest of the dill.
Step 4
Put filets on greased baking dish and roast for five to six minutes or until done. Put mashed potatoes in center of six warm plates. Place cod filet on the side, slightly overlapping the potatoes. Put sauce around the side of the plate, not on top of the fish or potatoes. Garnish with sprig of dill.