Roast cod with potatoes
HB-8075 · Hand-built original
Floured pieces of desalted cod seared, deglazed with white wine and roasted with parboiled potatoes until the fish flakes.
Main Courses1 hr 15 minServes 4Dairy-freeEgg-free
Main ingredient: cod
Servings:4quantities adjust to match
Ingredients
- Desalted cod 1 lb
- Potatoes 1 lb
- White wine 4 tbsp
- Type 00 flour to taste
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
- Parsley to taste
Method
- Peel the potatoes, cut them into dice and cook them in boiling water for 5 minutes, then drain them well.
- Fry the drained potato dice in olive oil in a pan over high heat for 5 minutes with a little fine salt, then set them aside.
- Rinse the desalted cod, pat it thoroughly dry, pick out any bones and cut the fish into large pieces.
- Coat each piece of cod thoroughly in the 00 flour, shaking off the loose excess.
- Sear the floured cod in the same pan over high heat for 2 minutes, pour in the white wine and let it simmer and reduce before taking the pan off the heat.
- Arrange the potatoes on an oiled baking tray, lay the cod over them skin side up, and season the tray with salt and black pepper.
- Bake in a ventilated oven heated to 355°F for 20 minutes, turn the cod pieces over, and bake for a further 10 minutes.
- Scatter fresh parsley over the roasted cod and potatoes and serve them straight from the tray.
Prep: 25 min · Cook: 50 min · Total: 75 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).