Cod Casserole with Potatoes is a comforting, delicious meal perfect for a weeknight dinner. This classic dish is loaded with flavor from cod, potatoes, and a mix of herbs and spices.
A creamy white wine sauce binds the ingredients together, resulting in a luscious and hearty meal satisfying the whole family.
Creamy Cod Fish Casserole with Rosti: A Comforting Weeknight Meal!
A cod fillet is a fish you can season wonderfully and fry in the pan, but it also lends itself well to a delicious casserole due to its firmness. And because you must have a side dish, I made a topping with rosti, which bakes wonderfully crispy in the oven.
Cod has a neutral, mild taste, and most people love it. So do we. I love to fry or poach it, but baked cod, the casserole dish I made today, is delicious. And the bowl is always empty afterward.
And if you are looking for more delicious recipes with fish, look at this page full of seafood and fish recipes, such as risotto with zucchini and cod, a delicious skinny fish package, or a salmon cod terrine.
Make rosti from scratch
Rosti, I don't make that often, not yet, because it went very well in combination with the fish. Nice and crispy and has an excellent taste together with that creamy fish.
You grate the potatoes coarsely and then season them with herbs and onion. Bake for a while, and you divide them over the fish. A great taste combination, the crispy rosti with the soft fish.
What do you need for Fish and Potato Casserole?
To prepare this Cod Casserole with Potatoes, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cod fillet - Fresh cod is a delicious piece of firm white fish. It has a mild taste and is a lean type of fish.
- White wine - You use this for the smooth sauce in which you poach the fish. Use a dry wine such as Chardonnay or Sauvignon blanc.
- Butter, flour, and vegetable stock - These ingredients you use to make the sauce.
- Potatoes - Use floury potatoes for making rosti casserole. Russet, Doré, King Edward, and Maris Piper are great choices for this cod and potato casserole.
- Shallot, breadcrumbs, and egg - You add the shallot to give the rosti more flavor. The breadcrumbs and egg ensure the rosti binds and does not fall apart.
How to prepare Fish Potato Casserole
You can find a printable cod casserole recipe with a detailed description at the bottom of this blog.
- Put the stock and wine in a frying pan and place the cod into the liquid. Bring to a boil and simmer for 3 minutes. Remove the fillets from the pan. Reserve the broth. Melt butter in a pan. Stir in the flour and fry for 2 minutes (this will make a roux). Pour the white wine stock mixture into the roux little by little while stirring with a whisk until you have a nice smooth sauce.
- Place the cod in an oven dish and pour the sauce around the fish.
- Grate the peeled potatoes and place them in a large bowl. Add the eggs, breadcrumbs, chopped shallot, salt, and pepper. Melt butter in the pan and lightly fry the rosti for three minutes while continuing to stir.
- Spread the rosti on top of the cod fillets and place the dish in a preheated oven at 390 °F (ca. 199 °C). Bake for 25 minutes.
Substitutions and Variations
- Wine - If you prefer not to use wine, replace it with ½ cup (120 ml) stock.
- You can replace cod with pollock, haddock, or sole.
- Variations - Adding bacon, green herbs, or cheese gives the rosti more flavor.
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.
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Cod Casserole with Potatoes
- deep frying pan
- 2 cups vegetable broth
- ½ cup white wine dry
- 1.1 lb cod fillets divided in four
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 potatoes large
- 2 eggs lightly beaten
- 1 tablespoon breadcrumbs
- 1 shallot finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
Ingredients you need per step are listed below the step in Italic
- Preheat oven to 390 °F or 350 °F.
- Add the broth and wine to a frying pan and place the cod into the liquid.2 cups vegetable broth, ½ cup white wine, 1.1 lb cod fillets
- Bring to a boil and simmer for three minutes.
- Remove the fish from the pan and place it in the baking dish.
- Put the white wine broth mixture aside.
White wine sauce
- Meanwhile, melt two tablespoons of butter in a saucepan.2 tablespoons butter
- Stir in the flour and cook for two minutes.2 tablespoons all-purpose flour
- Pour the broth/wine mixture slowly into the pan while whisking until you have a smooth sauce.
- Spoon the sauce around and on top the fish.
- Peel the potatoes and wash them. Grate them coarsely.4 potatoes
- Mix the grated potatoes with the eggs, breadcrumbs, onions, and salt and pepper to taste.2 eggs, 1 tablespoon breadcrumbs, 1 shallot, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Melt butter in a frying pan and fry the rosti slightly, about three minutes, while stirring.1 tablespoon butter
- Divide the rosti into four portions and place them on the cod fillets. Put the dish in the oven.
- Bake for 25 minutes in the oven.
- Refrigerator: Baked fish can be kept covered in the refrigerator for up to two days.
- Freezer: In this recipe, fresh fish is used. If you used frozen fish, don't freeze this dish. Therefore, you can freeze the fish in this recipe. Let it cool quickly and keep it in an airtight container/freezer box. You can now store the fish for up to two months in the freezer. Let it thaw in the refrigerator.
- Reheat: 15 minutes in the oven at 390 °F (ca. 199 °C).