Creamy cod and potato bake is an easy weeknight meal made from a simple potato mash and cod cooked in a cream sauce. Every bite tastes decadent and flavorful and it comes together quickly!
This creamy cod and potato bake can be broken into three parts: the potato, the fish, and the baking.
The Potato
To prepare the potato start by prolong 4-5 russet potatoes. Then chop into large even pieces. Place the potato in a large pot of cold water and put on the stove. Bring the pot to a boil and then cook until a knife inserted into a potato slides in easily without any resistance.
Once fully cooked, drain the potatoes and season with salt and butter (or salted butter). Mash the potatoes until it reaches your desires consistency (some prefer smooth, some prefer chunky).
Taste the potatoes and season with salt if it needs it. Then pour the potatoes into a baking dish, I use a 13×9 casserole dish. Spread out the potatoes evenly and set aside.
The Cod
To prepare the cod, start by washing 2 pounds of cod and cut into bite size pieces. Set aside. In the meantime, heat a pot on medium heat and add a little olive or grape seed oil. Add a medium chopped onion and sauté gently-just until translucent.
Add 1/2 cup heavy cream and either dried or fresh parsley. Then add the prepared cod fish straight into the cream and bring to a simmer. Season lightly with salt and black pepper
The Baking
To bring the dish together, use a slotted spoon to scoop up the cod pieces and place evenly over the mashed potatoes.
Continue to simmer the cream sauce until it’s thickened. Check the cream sauce for salt and add any if needed. The saltiness will be more concentrated after thickening the cream, so it is important to start off with only a little.
Pour the cream sauce evenly over the fish. Then sprinkle over more parsley. And grate on some good quality Parmesan cheese.
Bake in a 450° oven for about 10 to 15 minutes or until the top is golden brown. Remove from the oven and let it rest for a few minutes—it will be extremely hot!
Squeeze over fresh lemon juice before serving and enjoy!
Ingredients
Time: 1 hour
Serves: 6
- 4-5 russet potatoes, peeled and chopped evenly
- Water to boil
- Salt to taste
- 4-5 tbsp butter (1 tbsp each potato)
- 2 lb cod, washed and cut to bitesize pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1/2 cup heavy cream
- 2 tbsp fresh or dried parsley, divided
- 1/4 cup grated Parmesan cheese
- Squeeze from 1/2 lemon
Directions
1. Place peeled and chopped potatoes in a bit and cover with cool water. Place on stove and bring it to a boil on high heat. Boil until tender
2. Drain potatoes and add salt and butter. Mash until it reaches your desired consistency. Place into a baking dish and spread evenly
3. In a rounded pot add olive oil and chopped onion. Season with a little salt and sauté until translucent. Add heavy cream and parsley and bring to a simmer.
4. Add cod to cream mixture and bring to a simmer again. Simmer for 1-2 minutes, then use a slotted spoon to scoop the cod out and place over the potatoes
5. Continue to simmer the cream sauce and until thickened. Check for salt and add more if needed. Season with black pepper. Pour the cream sauce over the cod
6. Grate Parmesan cheese over the top and bake in a 450° oven for 10-15 minutes or until the top is golden brown
7. Remove from heat and let cool slightly before serving. Top with freshly squeezed lemon juice and enjoy!