- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 604
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 120 mg
- Sodium
- 997 mg
This is a variation on an old school dish I made at Guy Savoy and it's honestly a showstopper for a Feast of Seven Fishes meal. I like salt cod but I always find the taste overpowering and salty. It's hard to find that balance. I avoid the issue by subbing in fresh fish! You can use other fish similar to cod without a problem, so buy whatever flaky fish is fresh by you. If using frozen fish, defrost fully in the fridge beforehand and wipe any excess moisture from the fish. The combination of the potatoes, garlic and breadcrumbs is the perfect foil for the fish. This can be made and allowed to sit for a while and topped with the breadcrumbs and heated when ready to serve. Want it spicy? My mom used to add paper-thin jalapeño slices over top...
- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 604
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 120 mg
- Sodium
- 997 mg
Ingredients
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Directions
Special equipment:
kitchen twine- Preheat the oven to 350 degrees F.
- Bring a medium pot of water to a boil over medium heat and season generously with salt. Add the potato dice and cook until tender when pierced with the tip of a knife, 5 to 8 minutes. Drain and spread on a baking sheet to cool.
- Heat a large skillet and add 2 tablespoons of the olive oil. Season the cod on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of tongs to place the pieces of fish, with space between, in the hot oil. Add the thyme. Cook until the fish browns on the first side, about 2 minutes. Lift the fish up out of the skillet and place back down again without turning on the second sides, then cook for 2 minutes more. Turn the fish on the second sides and cook for an additional 2 minutes. Lift them up out of the skillet and place them back down again without turning them, and cook for 2 minutes more. Remove from the skillet. Reserve the thyme.
- In the same skillet, add the garlic, shallots, granulated garlic and garlic powder with the vermouth and simmer 2 to 3 minutes over medium heat so the wine reduces and the garlic tenderizes. Add the heavy cream and thyme and simmer until the cream reduces and the thyme perfumes the cream. Stem the thyme into the skillet, discarding the stems. Stir in the sour cream and mustard. Taste for seasoning. Shut off the heat.
- Preheat the oven to 375 degrees F.
- Flake the fish into smaller pieces and add to the skillet. Add a splash more cream if it’s dry. Transfer everything to an 8-inch oval or round baking dish. Place on a baking sheet to avoid having overflow on your oven floor. Place the baking sheet in the oven and bake until hot, 15 to 18 minutes.
- Mix the breadcrumbs and Parmesan with the remaining 2 tablespoons olive oil and sprinkle over the top. Continue to bake until the breadcrumbs brown and form a light crust, 12 to 15 minutes more. Top with the zest from the lemon and a squeeze of lemon juice and serve with lemon wedges on the side.
