Baked cod with herb crust and roast potatoes is nice enough to serve guests
If you, like me, just stop cooking fish for no particular reason, this is an excellent way to get back on track. Paint a large fillet of cod with a flavorful herb mayonnaise and top it with crunchy golden crumbs. Roast potatoes while you prepare the fish, and you're making something nice enough for guests.
The most luxurious cut of cod, which you might see on a restaurant menu, is the cod loin, which can be hard to find. It’s cut from the center of the fillet. You’re better off buying one large fillet. After baking, it stays firm and flaky and is easy to cut into portions. Most fillets have one thick end and a thin, tapered end. To make the piece even, tuck under the thin end. Douse it with lemon juice and spread it with herb mayonnaise, which keeps the fish from drying out. For the crumbs, brown panko in olive oil for two to three minutes, then fold in parsley and lemon rind and pat it over the fish. Into the oven it goes for 10 to 12 minutes. Seat your guests.
Baked Cod with Herb Crust and Roasted Potatoes
Serves 4
POTATOES
SALLY PASLEY VARGAS 1½ pounds baby yellow creamer potatoes, halved 2 tablespoons olive oil
Salt and pepper, to taste
1. Set the oven at 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Mound the potatoes in the center of the paper and sprinkle them with the oil, salt, and pepper. Toss with your hands to coat them all over. Spread them out on the baking sheet into one layer. Roast for 20 to 25 minutes, or until they are golden brown and tender when pierced with a skewer. Remove from the oven and keep warm. Turn the oven down to 400 degrees.
MAYONNAISE
6 tablespoons mayonnaise
3 tablespoons plain Greek yogurt 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives Grated rind of ½ lemon
Squeeze of lemon juice, or more to taste
Salt and pepper, to taste
1. In a bowl, stir the mayonnaise and yogurt until smooth.
2. Stir in the parsley, chives, lemon rind and juice, and a pinch each of salt and pepper.
COD AND CRUMBS
1 tablespoon olive oil ¾ cup panko or other dry white breadcrumbs Grated rind and juice of ½ lemon 3 tablespoons chopped fresh parsley
Salt and pepper, to taste
1½ pounds skinless boneless cod 1 lemon, cut into wedges (for serving)
1. Line another rimmed baking sheet with parchment paper.
2. In a skillet over medium heat, mix the oil and panko or breadcrumbs. Stir constantly with a heatproof spatula for 2 to 3 minutes, or until the crumbs are golden. Remove the pan from the heat as soon as the crumbs brown and transfer to a bowl. (This keeps the residual heat in the hot pan from burning them.) Stir in the lemon rind, parsley, salt, and pepper.
3. Place the cod on the baking sheet skinned side down. Tuck the thin end under the fillet so it is uniformly thick. Squeeze the lemon juice over the fish. Spoon about 3 tablespoons of the herb mayonnaise over the fillet. Spread with breadcrumbs. Lightly press the breadcrumbs into the fish to help them adhere.
4. Bake for 10 to 12 minutes, or until the fish is opaque and flakes easily when a knife is inserted into the center.
5. With 2 large metal spatulas, transfer the fillet to a platter. Surround it with potatoes and lemon wedges.
Cut into serving pieces and serve with the remaining herb mayonnaise and roast potatoes.