Cod Casserole with Potatoes
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.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- casserole pan 13 x 9 inch
- deep frying pan
- saucepan
- Grater
Ingredients
- 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
Instructions
Preparation
- Preheat oven to
390 °F or 
350 °F.
Poach cod
- 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.
Rosti
- 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.
NOTES
1. White wine - Use a dry white wine, such as Chardonnay or Sauvignon Blanc. If you prefer not to use wine, leave it out.
2. Potatoes - For rösti, you use floury potatoes such as Russet, Doré, King Edward, and Maris Piper.
3. Substitutes -
Cod fillet - Cod fillet can be replaced by pollock, haddock, or sole.
4. Tasty with -
It is also nice to season the rosti with bacon, green herbs, or cheese.
5. Storage -
- 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).
Nutrition
Calories: 434kcal | Carbohydrates: 46g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 158mg | Sodium: 825mg | Fiber: 5g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 44mg | Iron: 3mg
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