I’ve made this recipe with different kinds of fish, from salmon to scrod or bass. I have also used sliced potatoes, but I think shredding works better and is easier. Pressing most of the water from the potatoes ensures that they brown faster. This is a different way of cooking fish, one that produces a crusty exterior and a tender, tasty inside.

Cod in Potato Crust

Category

Category name

Serves

2

Ingredients

  • 1 pound Yukon Gold potatoes
  • 2 scallions/green onions, minced
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 (5-ounce) cod fillets, about 1 ¼-inch thick
  • Chives, chopped, for garnish

Method

  1. Remove any blemishes from the potatoes and, using a box grater, shred them and then squeeze out as much liquid as you can. Add the scallions, salt and pepper, and mix together.
  2. Heat the oil in a large, nonstick skillet over medium-high heat. Divide the potatoes into 4 piles. Place one pile of potatoes on one side of the pan and a second pile on the other side of the pan. Season the fish lightly with salt and pepper and place one fillet on each pile. Top with the remaining two piles of potatoes, one on each fillet.
  3. Lower the heat to medium, cover and cook until the potatoes are golden brown, about 5 minutes. Carefully turn, cover and cook the other side, until the potato is golden brown and the fish is cooked through, another 5 minutes. Using a wide spatula, carefully place the fish on a serving platter, sprinkle with chives and serve immediately.