A cod and potato casserole that you can serve anyone at any time! Tender fish that is cooked in a creamy white wine sauce and covered with crispy rösti potatoes. And then you let it bake in the oven until it is golden brown. An easy recipe for dinner, but also for a special occasion such as Easter.
Cod fillet, a fish that you can season and fry in a pan, but which, due to its firmness, also lends itself well for a delicious oven dish. And because you must have a side dish, I made a top of rösti, which becomes deliciously crispy in the oven. This cod and potato casserole will be baked more often for sure!
Salmon or cod are always great choices
When we eat fish, it's usually cod or salmon. Salmon is a bit more pronounced in terms of taste, but I am lucky that all children (and now my husband too) can appreciate this fish.
Cod, on the other hand, is soft in taste and most people love it. And that also counts for us. As I said before, I bake it, I deep-fry it (called kibbling), it is poached or baked in the oven as it is today. And the bowl is always empty afterward.
A soft fish in a creamy wine sauce combined with a crunchy rösti topping. A dinner that's great for any time!
Homemade rösti for your oven dish
I don't make rösti that often. Not yet, because it went very well in combination with the fish. Nice and crunchy and a nice taste together with that creamy fish.
You grate the potatoes coarsely and then season them with herbs and onion. Just fry and divide them over the fish. A nice flavor combination for this cod and potato casserole: the crispy rösti with the soft fish.
- Cod fillet - A delicious piece of firm white fish. It has a smooth taste and it is a lean fish. Cod can be replaced by pollock, haddock, or sole.
- White wine - You use this for the silky sauce in which you poach the fish. Use a dry wine such as Chardonnay or Sauvignon Blanc. If you prefer not to use wine, you can also omit this.
- Butter, flour, and vegetable stock - These are the ingredients you use to make the sauce.
- Potatoes - Use floury potatoes for making rösti. Russet, Doré, King Edward, and Maris Piper are great choices for this cod and potato casserole.
- Shallot, breadcrumbs, and egg - Add the shallot to give the rösti more flavor. The breadcrumbs and egg ensure that the rösti binds and does not fall apart.
Step 1 - Poach the cod fillet
- Pour the stock and wine into a frying pan.
- Place the cod fillets in the pan and bring the liquid to a boil. Reduce heat and simmer for three minutes. Remove the fish fillets from the pan with a slotted spoon. Keep the poaching liquid, that's going to be used for the white wine sauce.
Step 2 - Make the white wine sauce
- Melt the butter in the pan and add the flour in one go.
- Fry the flour for two minutes, so that the flour is baked and the sauce does not taste like flour afterward.
- Pour the poaching liquid (the white wine - stock) into the roux, while stirring.
- Heat the sauce while stirring until you have a smooth sauce.
Step 3 - Place the fish in the baking dish
- Place the fish in an oven dish.
- Pour the white wine sauce over and around the fish.
Step 4 - Make the rösti
- Coarsely grate the potatoes.
- Chop the shallot and add it to the potatoes.
- Pour the eggs with the potatoes.
- Add the breadcrumbs and stir well.
Step 5 - Put the rösti on top of the cod and bake in the oven
- Heat butter in the pan and fry the rösti for three minutes.
- Stir the rösti while baking.
- Then spread the rösti over the cod fillet.
- Place the cod and potato casserole in the preheated oven (390 °F / 200 °C) and bake for 25 minutes. Remove from the oven and serve immediately.
Rösti for breakfast
Now, this may sound a bit strange to the ears, but rösti comes from Switzerland and was once eaten for breakfast (source Wikipedia). You make it from grated potato and bake it until it is cooked and brown.
And while you don't have to add anything to a rösti, you can make the rösti even more delicious by adding onion, bacon, cheese, or herbs.
Other Delicious Recipes
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Cod fillet with rösti
Pas met de knoppen het aantal personen aan.
- 1.1 lb cod fillets divided in four
- 2 cups vegetable broth
- ½ cup white wine dry
- 3 tablespoons butter
- 2 tablespoons flour
- 4 potatoes large
- 2 eggs lightly beaten
- 1 tablespoon bread crumbs
- 1 shallot finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Preheat oven to 390 °F (200 °C).
- Add the broth and wine to a frying pan and place the cod in it.
- Bring to the boil and simmer for three minutes.
- Remove the fish from the pan and place in the baking dish.
- Put the white wine broth mixture aside.
White wine sauce
- Meanwhile, melt two tablespoons of butter in a saucepan.
- Stir in the flour and cook for two minutes.
- Pour the broth/wine mixture slowly in the pan, while whisking, until you have a smooth sauce.
- Spoon the sauce around and over the fish.
- Peel the potatoes and wash them. Grate them coarsely.
- Mix the grated potatoes with the eggs, breadcrumbs, shallot, and salt and pepper to taste.
- Melt one tablespoon butter in a pan and fry the rösti slightly about three minutes, while stirring.
- Divide the rösti into four portions and place it on top of the cod fillets. Put the dish in the oven.
- Bake for 25 minutes in the oven.