Find More Recipes

Cod Croisettes with Baked New Potatoes

Ready in 1 hr

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.

Preparation Time

10 Minutes

Cooking Time

50 Minutes

Ingredients for Cod Croisettes with Baked New Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1½ lb new potatoes
6 oz butter
  salt and pepper
8 handfuls spinach leaves
16 walnuts
8 oz ricotta cheese
4 cod tails skinless and boneless
  vegetable oil

How to Cook Cod Croisettes with Baked New Potatoes

  1. 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).
  2. 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.
  3. 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.)
  4. 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.
 
GRAHAM'S WINE RECOMMENDATION:
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.