Baked Cod Chive Potato Puree & Caper Sauce
Submitted by garm
Restaurant-style baked cod with golden coriander breadcrumb crust. Served over creamy chive mashed potatoes with bright tomato-caper sauce.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minThis is the kind of plated fish dish that looks like it came from an upscale restaurant kitchen. Cod fillets get dredged in egg and coriander-spiked breadcrumbs, seared until golden, then finished in the oven. The crust stays crispy while the fish cooks through perfectly.
Creamy chive mashed potatoes make an elegant base, and a quick pan sauce of tomatoes, white wine, capers, and butter brings everything together with Mediterranean brightness.
It’s fancy enough for company but straightforward enough for a weeknight when you want to feel special.
Pro Tips
- Crush coriander seeds slightly before mixing with breadcrumbs to release their citrusy flavor
- Dredge only the top side of cod in egg and breadcrumbs (keeps the bottom from getting soggy)
- Sear breaded side first until golden, then flip and transfer to oven
- Add chives to potatoes right before serving so they stay bright green
- Spoon caper sauce over fish at the table for a dramatic presentation
Ingredients
Directions
Potato purée
Boil potatoes until tender.
Heat cream or milk. In mixer, blend potatoes the butter, cream or milk, salt and white pepper.
Add chives to potato purée before serving to retain color.
Reserve.
Caper sauce for fish
In sauce pan over medium-high heat add olive oil. Add shallot, garlic, and plum tomatoes. Sauté for two minutes and then add white wine.
Reduce heat and let tomatoes and wine cook slowly until tomatoes fall apart.
Finish sauce with capers, parsley, butter, and salt and pepper.
Reserve.
How to cook cod
Mix bread crumbs with coriander seed. Season cod fish filet with salt and pepper and dredge top side of fish first in egg, then in bread crumbs. Heat 12 inch oven proof skillet over medium-high heat. Add vegetable oil.
Place fish in pan so that the bread crumbs cook golden brown in the oil. Turn fish over, remove extra oil from pan and place in oven to finish cooking. About five minutes depending on thickness of filet.
How to serve. Cod
In the middle of dinner plate place a portion of chive potatoes.
Place the cod fish filet over the potatoes and spoon caper-tomato sauce over the fish.
Garnish with chives and parsley sprig.
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