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Entry tags:
Fish, Starch, Fish.
This week's Resolution Recipe: Roasted Cod, Potatoes, and Anchovy.
"Rubbing a garlicky anchovy paste on pretty much any kind of fish before roasting is possibly my favorite way to add flavor without much work."
1 lemon
12 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped (Ha! I used... more.)
1 3/4 lbs Yukon Gold potatoes, sliced about 1/8" thick
4 green onions
3/4 cup vegetable stock (I used house-made chicken)
4 sprigs thyme
4 Tbsp unsalted butter, cut in 1/2" pieces
3/4 tsp pepper
4 6 to 8-oz cod fillets
3/4 cup mayonnaise
1 Tbsp capers, drained and chopped
Heat the oven to 425°. Grate the zest from the lemon into a small bowl, then stir in the anchovies and 3/4 of the garlic (save the remainder for the mayo). Cut the naked lemon into wedges and set aside for serving.
In a 9x13 pan, combine the potatoes and half the green onions. Dollop about half the anchovy mixture all over the potatoes, then add the stock and thyme to the dish. Scatter half the butter pieces on top and sprinkle withsalt and 1/4 tsp pepper. Cover the dish with foil and bake until the potatoes are fork-tender, about 40 minutes.
Season the cod all over with1 tsp salt and 1/2 tsp pepper. Rub the reserved anchovy paste all over the fillets. Once the potatoes are soft, remove the baking dish from the oven and raise the temperature to 450°. Place the fish on top of the potatoes and dot the fish with the remaining butter pieces. Return to the oven and roast uncovered for 8-12 minutes, until the cod is opaque in the center and golden at the edges.
Mix together mayo, capers, remaining garlic, and salt and pepper to taste. To serve, squeeze a lemon wedge over the top of the cod and potatoes. Dollop caper sauce on the cod and garnish with reserved green onions and more lemon wedges on the side.
What worked: Cod and potatoes are a classic combination for a reason. Dusting the fish with Aleppo pepper worked well; the citrusy notes and added color helped the dish.
The caper mayonnaise was a better tartar sauce in both texture and flavor than this more complicated recipe.
What didn't: When I lifted the foil to place the fish, I lightly steam-burned two of my fingers. Not badly, but enough that putting my hand in my pocket for my keys hurts. This isn't really the recipe's fault though.
Some of the fish tasted too salty with the anchovy mixture.
Will I make it again? Everyone liked it, so probably. I'd cut the anchovy mixture on the fish entirely, though, leaving it to the potatoes. Maybe keep the garlic (of course).
"Rubbing a garlicky anchovy paste on pretty much any kind of fish before roasting is possibly my favorite way to add flavor without much work."
1 lemon
12 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped (Ha! I used... more.)
1 3/4 lbs Yukon Gold potatoes, sliced about 1/8" thick
4 green onions
3/4 cup vegetable stock (I used house-made chicken)
4 sprigs thyme
4 Tbsp unsalted butter, cut in 1/2" pieces
3/4 tsp pepper
4 6 to 8-oz cod fillets
3/4 cup mayonnaise
1 Tbsp capers, drained and chopped
Heat the oven to 425°. Grate the zest from the lemon into a small bowl, then stir in the anchovies and 3/4 of the garlic (save the remainder for the mayo). Cut the naked lemon into wedges and set aside for serving.
In a 9x13 pan, combine the potatoes and half the green onions. Dollop about half the anchovy mixture all over the potatoes, then add the stock and thyme to the dish. Scatter half the butter pieces on top and sprinkle with
Season the cod all over with
Mix together mayo, capers, remaining garlic, and salt and pepper to taste. To serve, squeeze a lemon wedge over the top of the cod and potatoes. Dollop caper sauce on the cod and garnish with reserved green onions and more lemon wedges on the side.
What worked: Cod and potatoes are a classic combination for a reason. Dusting the fish with Aleppo pepper worked well; the citrusy notes and added color helped the dish.
The caper mayonnaise was a better tartar sauce in both texture and flavor than this more complicated recipe.
What didn't: When I lifted the foil to place the fish, I lightly steam-burned two of my fingers. Not badly, but enough that putting my hand in my pocket for my keys hurts. This isn't really the recipe's fault though.
Some of the fish tasted too salty with the anchovy mixture.
Will I make it again? Everyone liked it, so probably. I'd cut the anchovy mixture on the fish entirely, though, leaving it to the potatoes. Maybe keep the garlic (of course).