Best 8 Roast Cod With Watercress Crushed Potatoes Recipes

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Indulge in a culinary masterpiece that harmoniously blends the delicate flavors of cod, watercress, and crushed potatoes. This roasted cod with watercress crushed potatoes is a symphony of textures and flavors, featuring tender, flaky cod nestled atop a bed of creamy, flavorful crushed potatoes and complemented by the peppery bite of watercress. This delightful dish not only tantalizes the taste buds but also offers a vibrant visual presentation, making it a perfect centerpiece for any special occasion or a cozy family dinner. Along with this main course recipe, the article unveils a treasure trove of culinary delights, including a zesty watercress sauce, a refreshing watercress and orange salad, and a tempting watercress soup. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST COD WITH POTATOES AND TOMATOES



Roast Cod With Potatoes and Tomatoes image

This simple yet flavourful recipe is from Claudia Roden's cookbook, "Arabesque: A Taste of Morocco, Turkey and Lebanon". It also plates beautifully. Serve with Recipe #362516 or a salad.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 cod fish fillets (also works with skinless) or 4 halibut fillets, skin left on (also works with skinless)
salt
1 lb new potato
1/2 lb tomatoes
extra virgin olive oil
2/3 cup chopped cilantro
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon cayenne pepper
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

  • Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
  • Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
  • Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.
  • Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
  • Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.

Nutrition Facts : Calories 418.2, Fat 15.5, SaturatedFat 2.2, Cholesterol 99.3, Sodium 137.6, Carbohydrate 24.8, Fiber 3.6, Sugar 2.8, Protein 44.4

OVEN-ROASTED COD CRUSTED WITH HERBS



Oven-Roasted Cod Crusted with Herbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

ROAST COD WITH WATERCRESS CRUSHED POTATOES



Roast Cod with Watercress Crushed Potatoes image

They say the simple dishes are often the best and this is one of the easiest meals I know how to make. The original idea comes from British chef Lindsey Bareham.

Provided by Sackville

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

4 large potatoes, peeled and cut into chunks
5 tablespoons olive oil
2 large cod fish fillets
1 lemon
80 g watercress
2 cloves garlic, chopped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 C).
  • Boil the potatoes until tender.
  • Drain.
  • While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
  • Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
  • Squeeze over the lemon juice and sprinkle with salt and pepper.
  • Bake the fish for 10-15 minutes, until it flakes easily.
  • Meanwhile, discard the thick, woody stems from the watercress.
  • Put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
  • Return the hot potatoes to the pot along with the watercress and use a fork to mash.
  • You are not aiming for a smooth mash but rather a crushed texture.
  • When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
  • Season with salt and pepper and give a final stir.
  • To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
  • You could sprinkle over an extra glug of oil, if you are a real olive oil fan.

ROAST COD WITH ARTICHOKES



Roast Cod with Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Yukon gold potatoes, thinly sliced
1 9-ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce cod fillets
Juice of 1/2 lemon, plus wedges for serving
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
  • Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
  • Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

POTATO-CRUSTED COD



Potato-Crusted Cod image

Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.

Provided by Brigitte

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (4 ounce) cod fillets
salt to taste
1 tablespoon vegetable oil
4 potatoes, grated
2 shallots, grated
1 egg
1 tablespoon chopped fresh parsley
1 pinch ground nutmeg
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
  • Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
  • Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
  • Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
  • Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

ROASTED COD WITH EASY WATERCRESS SAUCE & ROASTED CHERRY TOMATOES



Roasted cod with easy watercress sauce & roasted cherry tomatoes image

For a no-fuss fish dish, try roasted cod with easy watercress sauce and roasted cherry tomatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

6 Icelandic cod fillets (about 175g/6oz each), skin on
25g butter , softened
2 tbsp olive oil
300g cherry tomato , a mix of red and yellow if you can get them
2 shallots , finely chopped
150ml dry white wine
half a 200g tub crème fraîche
bunch of watercress , tough stalks removed, roughly chopped
juice of half a lemon
100ml whipping cream
parsley or chervil sprigs, to garnish

Steps:

  • Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
  • Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
  • To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
  • About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.

Nutrition Facts : Calories 347 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.44 milligram of sodium

Tips:

  • Select the freshest cod possible: Look for fish that is firm to the touch and has a mild, briny smell. Avoid any fish that appears slimy or has a strong odor.
  • Pat the cod dry before cooking: This will help the skin crisp up and prevent the fish from steaming.
  • Season the cod generously with salt and pepper: This will help enhance the natural flavor of the fish.
  • Roast the cod at a high temperature: This will help create a crispy skin and tender, flaky flesh.
  • Serve the cod immediately with your favorite sides: Some popular options include watercress crushed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This recipe for roast cod with watercress crushed potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod is roasted at a high temperature until it is crispy on the outside and tender and flaky on the inside. The watercress crushed potatoes are a flavorful and creamy side dish that complements the cod perfectly. This dish is sure to please everyone at your table.

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