Description
This creamy cod and potato skillet is a rich and flavorful dish that combines tender cod fillets with creamy mashed potatoes and a zesty lemon sauce. It’s perfect for a comforting dinner.
Ingredients
Units
Scale
- 2 medium russet potatoes, peeled and quartered
- 2 (6 to 8 ounce) cod fillets
- 2 pinches cayenne pepper, divided, or to taste
- Salt to taste
- 7 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallot
- 1 cup heavy cream
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste
Instructions
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450°F (230°C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat the remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, about 3-4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer.
- Add cod to the pan and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove. Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Fresh parsley can be used in place of tarragon for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 130mg