Cod Croisettes with Baked New Potatoes
Recipe by Graham
Cod is a white fish that's low in fat and high in vitamins A and D and omega-3 fatty acids. While best known as the typical main ingredient in classic fish and chips, the mild-tasting fish offers a lighter side that makes it a prime candidate for a variety of healthy dishes, including a lighter version of the English original.
Cod Croisettes with Baked New Potatoes steps into weeknight dinner territory. The cod goes straight from pan to plate for an elegant, fast dinner.
Coconut Rice 
Coffee Cup Quiche Ingredients for Cod Croisettes with Baked New Potatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Cod Croisettes with Baked New Potatoes
- Place the new potatoes in a pan of salted water and bring to the boil. Boil for for twenty minutes till cooked then drain and allow to cool a little on a sheet of kitchen paper. Place the potatoes on a baking tray, soften the butter and liberally coat the potatoes. Season with salt and freshly ground black pepper then roast for 30 minutes in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC).
- Meanwhile, sauté the spinach in a well oiled frying pan. Transfer to a mixing bowl once wilted and squeeze out as much liquid as possible. Finely chop the walnuts and add them to the spinach along with the ricotta. Season with salt and freshly ground black pepper to taste, then mix well until combined.
- Wash each cod fillet and dab dry with kitchen paper. Lay each one face down on a long piece of aluminium foil on a baking sheet. Cover each fillet with the spinach-ricotta mixture then roll tightly from the thickest end to the thinnest until the cod is pin-wheeled. Wrap the foil tightly around each one and place the sheet in a moderately hot oven (Mk 5 - 375ºF - 175ºC) for 15 minutes. (If the potatoes are still cooking, leave the oven at the higher setting and place the fish as low in the oven as possible.)
- Remove the fish from the oven and allow to rest for one minute before unwrapping. Serve piping hot with the potatoes.
GRAHAM'S HOT TIP:
Remember that you "taste" a meal with your eyes before you taste it with your mouth. So add a small sprig of parsley to the fish when serving. You can also sprinkle the new potatoes with a few large grains of sea salt too.
A medium-dry wine from the Alsace region of France, like an Edelzwicker, goes well with this dish. Just make sure it's well chilled before serving.Reviews of Cod Croisettes with Baked New Potatoes
| November 06 2014 Incredibly simple yet unique blend of flavors and delicious tastes. I tried this for the sake of curiosity and found it to be an excellent meal, and super easy to make. The cod was moist and succulent as was the spinach wrapped inside. The cheese and walnuts really made it though, lifting it from an ordinary recipe to a very good keeper. Egon (4 reviews) |
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