Baked Cod with Potatoes

Fish and potatoes, a perfect combination! A light and tasty dish that even kids will enjoy.

This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.

This is one of my mother's recipes. I love all the different flavours it has.

A light and tasteful recipe any cook can make!

Baked cod with lots of mushrooms in foil ♥Of course, the cod is delicious, but the vegetables are also very tasty in this dish ♬*゜The origin of this recipeA favorite foil-baked dish I've been eating since I was young ♥The onions and mushrooms become sweet with butter and are very delicious.

This has got to be one of the simplest, yet most tasty fish recipes I've yet to make! Coating with the mayo not only helps the crumbs to stick but keeps the filets moist so they don't dry out. The fish and sauce pairs nicely with spaghetti squash lightly tossed with a bit of coconut oil, salt & pepper; and green beans. I thought the lemon butter sauce was heavenly served over all of it!

I bought some cod on sale and husband wanted it crispy. Found this recipe on Raleys.com and modified it to our taste.

A wonderful dish of cod with fresh piquillo peppers and crispy shoestring fries.

My relationship with octopuses is very special. And even if the octopuses don't know it... I seek them everywhere. In small, humble taverns, on the most distant, forgotten islands. In traditional seafood spots around Attica and its surroundings. In medium to large depths (there, about eight feet below the surface, with a speargun in hand). In the homes of colleagues with islander mothers. At Aunt Theodora's estate in Ermioni, where I 'met' the most delicious grilled octopus by far. Everywhere. However, the octopus I found on Antonella's site is unlike any other. Not because it's supposedly the tastiest I've ever tried. No. I've eaten other great octopuses. But because it is indeed very tasty and at the same time so different!!! The way the hearty bites of octopus caramelize, the way the 'transformed' potatoes, so different and delicious, blend with it, the aromas of rosemary and marjoram that rise from the pan, the subtle yet distinct taste of the wine, all come together to create an exceptional dish, not just to eat but to enjoy eating!!! It's another option for someone who wants something different from the well-known (and, of course, very tasty) 'octopus with short pasta' in the pot. But a very, very, very tasty option. My initial hesitation 'won't it remain tough if it doesn't boil first?' was followed by satisfaction and admiration for a dish that deserves it and more. Try it and you'll see. And you'll say with me 'Thank you, Antonella'.A few more secrets[1] As you saw, the octopus doesn't boil at all beforehand; it is cooked entirely in the oven. The cooking time and the liquids (wine + oil + octopus juices) are enough to soften, caramelize, and together with the potatoes, create an 'unbeatable duo'. [2] However, there are people who don't eat the skin (they find it – they say – slimy) and the suckers (I better not tell you how they find those...). Other times, if the octopus is really large, the one-hour time isn't enough to cook it, and if you increase it, the potatoes will disintegrate (if you add them later, they won't caramelize from the octopus juices, which will have evaporated). Big confusion!!! In these cases, we can... remove the skin. And if not all, especially from the hood, where it is tougher. The octopus will cook much more easily/quickly. [3] Let's clarify one thing. The octopus is NOT CLEANED of its skin. Otherwise, a very large part of its unique taste will be lost. However, if you insist on wanting the octopus white or if you have to cook a really large one, you can see how to remove this skin in steps 15 to 21. So we don't remove its skin. It's a big sin. But if, as we saw, there are reasons to remove it, then at least let's use it. How will this be done? We throw it, along with the tentacles, into the mixer, along with one or two pieces of the octopus (from the hood or its body, for example), make a spicy sauce with a little garlic and crushed hot pepper, add the crushed suckers and skin, deglaze with a little wine, and add a little tomato paste. Add a little of the water where we dipped the octopus, a little parsley, and the very tasty octopus sauce is ready. It can be used immediately with the baked octopus (or any other dish we have made) but can also be stored well in an airtight jar for future fish/seafood recipes. And while we're on the subject, have you ever thought that you can use the water in which the octopus boils (when you boil it)? Well, this flavor and aroma-rich water is not thrown away. We let it cool, pour it into ice cube trays, bottles, containers, or anything that can go in the freezer, and freeze it until we need fish stock. You won't find better and cheaper (since it would be thrown away...). Choosing two (or even three) smaller octopuses (at 700-800 grams) instead of one larger one (1.5 kg) positively affects the cooking time. And cutting it into smaller pieces (instead of cooking it whole, uncut) makes it blend better with the potatoes and also be better flavored with the herbs and spices we put in the pan. Dedicated to my friend NIKOL, who is 'troubled' this time of year by the octopuses her husband brings home!

This is a healthy, quick, and delicious dinner! It’s one of my go-to favorites, and you can’t beat the combination of flavors.#Dinner #Fish #Healthy #Asian

A very light and healthy dish with fresh tomatoes, perfect for summer!A few more tips:This is the basic recipe, which is the quickest thing I can think of for a weekday meal after work. If you have more time, add chopped peppers and celery to make the dish even more aromatic.

A really simple and nutritious fish dish.

We always buy some frozen fish, and both cod fillets and hake medallions allow us to create new dishes, as well as help us out in a pinch to eat fish for health. GXL

Hi everyoneFor tomorrows postingWhole Baked Fish with potatoes and olives:1 whole fish, cleaned and scaled( fish as red snapper, porgies, branzino).

I wanted to eat a delicious dish with bland cod filet.If there are any bones in the fillets, remove it carefully as the cod filet falls apart easily.Cover with alminium foil if the fish hasn't cooked through but the panko is scorching under heat.Use any herbs you like. Recipe by Juri- mama

Great taste and perfect for gatherings

its a very simple and tasty dish i love making it to my kids

Potatoes with that Je ne sais quoi..... Healthier option indeed

Trying to eat healthy ♡

You don't need to wash up a lot of things after making this dish. You can make this in advance and bake just before serving. It is a handy dish Use salmon or mushrooms according to the season.The order of piling up the ingredients is the trick to this recipe. To season the cod with salt, place the salted lemon directly on top of the cod. Finish with bacon! By sandwiching the vegetables with salted lemon and bacon, the saltiness is going to be absorbed by the vegetables. Recipe by Heartful Kitchen Rei

Gratin is a must-have during the cold season. How about making it lighter, more plant-based, yet just as delicious? It will delight your guests at a festive meal. It's simple, relatively quick, original, and perfectly creamy. 😋

You can serve these potatoes with a cheesy dip.#nonindian #Post7

Easy. Quick. Healthy.